Beet, Farro, and Watercress Salad with Fig Vinaigrette
Ingredients
- 1 pound golden beets, scrubbed
- 6 tablespoons extra-virgin olive oil, divided
- ½ cup uncooked farro
- ⅓ cup red wine vinegar
- ¼ cup finely chopped dried figs
- 1 tablespoon chopped fresh thyme
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups very thinly sliced fennel bulb
- 1 ½ cups (1/2-inch) cubed zucchini
- 3 ounces watercress
- ½ cup chopped unsalted roasted almonds
Instructions
- Preheat oven to 400°.
- Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
- Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
- Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.
