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.
With 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.