Pretty in Pink Farro Salad

Salad is a constant in our house. Pasta salad, potato salad, egg salad, green salad, you name it. But the best part of salad is how creative you can be with it.

Today, I knew I wanted a salad to go with our Spanish Pork Burgers   (which are amazing, though we skipped the cheese) for dinner, but I didn’t want anything heavy. I also didn’t want a plain green salad. This morning at the store, I found huge, flawless organic ruby beets and some very ripe, velvety organic Anjou Pears. I also bought some red leaf lettuce, our favorite for salads.

When I got home, and was putting things away, I discovered a half a box of Farro patiently waiting in the cupboard to be used. Now, I knew were this was going. I boiled the beets and grain (separate pots), and put them in the refrigerator to chill.

20180626_175504With the beets and the grains cooked ahead of time this comes together fast.

While the burgers were on the grill, I tore up about 4 cups of the lettuce, added 1 large diced beet (the ones I didn’t use will stay good in the fridge for a week), about 1/4 cup diced red onion and 1 roughly diced pear. Then I added 1 cup of the cold Farro.  I finished it with an Orange Balsamic Vinaigrette, which was just perfect.

Isn’t it pretty? I love how the beets dyed the grain and the pears! Pretty, pink and so refreshing. I would have added some orange zest if I had an orange handy, but this was fine without it. This will definitely be a summer regular from now on.

Orange Balsamic Vinaigrette

  • 1/4 c orange juice
  • 2 tbs aged balsamic vinegar
  • 3-4 tbs  EV olive oil  (I like California Ranch)
  • salt and pepper to your liking
  • Orange Zest if you have it, or even chunks of naval oranges!

Combine until well mixed, add to salad, toss.

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