by: Michael ZennerPosted on: July 11, 2025July 12, 2025 SALAD / SIDE DISHES / AMERICAN / VEGETARIAN Beet Salad Keep Screen Awake Gallery Instructions Farro Boil a pot of water Add 1 cup of farro and simmer for up to 40 minutes until al dente Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy. Beets Scrub the beets clean Put in a steamer for about 30 minutes or until tender all the way through Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces. Salad Remove the seeds from the pomegranate Put arugula on a serving platter Top with all other salad ingredients Drizzle dressing over the top Dressing Add all ingredients to a mixing bowl Use an emulsion blender or mix by hand Add ingredients to taste Ingredients Salad 1 cup farro 3-5 small red beets grape tomatoes 1 pomegranate goat cheese sliced almonds arugula Dressing 1 cup olive oil 1/2 cup apple cider vinegar 1/8 cup lemon juice 1 tsp dijon 1 clove of garlic, minced 1 tsp honey salt pepper
