With an abundance of both beets and kale still left in the garden I’ve been challenged to think of creative ways to use them both up before our season of good fortune comes to an end. Creating a new recipe often seems a lot like solving a puzzle. I knew I wanted to combine the earthy flavors of both beetroot and kale, but it took a few days before the rest of the pieces all fell into place. Farro, an ancient grain with a nutty flavor and a nice chew, made the perfect base, and the addition of creamy, white beans, toasted walnuts, dried cranberries all doused with a sweet and tangy lemon dressing made it complete. A perfect autumn salad to be sure and one that only gets better with age. I refrained from adding cheese to this dish and instead chose to serve fresh mozzarella and bread on the side. Alone it makes for a light and healthy lunch or dinner. Served as a side, this delightful and festive salad complements a variety of main entrees or soups. Serve warm or cold.
Ingredients / 4-5 servings
4-5 cups kale, de-veined (stemmed) and chopped
1-1 1/2 cups farro, cooked
4-5 beets, medium (variety of colors if available), boiled, and chopped into 1 inch cubes
1 cup white beans, canned, drained
1/4 red onion, diced (optional)
1/2 cup walnuts, toasted and chopped
1/2 cup cranberries, dried
1/2 cup chopped fresh basil or parsley (or some of each)
Dressing
1/4 cup lemon juice, fresh
1/4 cup olive oil
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon each salt and pepper (or to taste)
Method
Step 1) Mix dressing and set aside
Step 2) Bring to boil 4 cups water in medium sauce pan. Add 1/2 cup farro, turn down to low and cover with lid. Cook for 45 minutes or until tender. Once cooked, drain well and set aside with lid on.
Step 3) Wash and trim ends off beet. Place in large pot, cover with cold water and bring to a boil. Once boiling, cover and turn down to simmer until tender about 20-30 minutes depending on size. Drain under cold water and peel off skins. Set aside to cool.
Step 4) While farro and beets cook, wash kale well, de-stem, and chop, placing it in large mixing bowl. Squeeze the juice of one lemon, a pinch of salt, and a drizzle of olive oil over chopped kale. Rub well with fingers to soften kale. Leave as is.
Step 5) While farro is still warm, but not hot, add it on top of the chopped kale as it will also help to soften it.
Step 6) Add the rest of the ingredients, reserving a few nuts and berries for garnish. To toast walnuts spread nuts out on a cooking sheet or pan and roast in 350 degree oven for 7-8 minutes.
Step 7) Add half of the dressing and mix well before adding the rest over the top. Garnish with leftover walnuts and berries. Keep at room temperature or chill until ready to serve. Drizzle with additional olive oil just before serving if you like.
Notes
As I said in the introduction above, I refrained from adding cheese to this recipe and opted to serve it on the side. That said, I thought the mozzarella was a great addition when served as a meal. However, it is perfectly good and refreshing on its own. Keep in mind if serving as a side salad, its nice to have a vegan option on the table. Also, this is a great make ahead salad as it only gets better with time to marinate.
