TNW Riverbend Gardens: Beet Salad With Balsamic Reduction
This (somewhat fancy) salad is deceivingly simple to make. It’s literally a matter of boiling some beets & piling them up onto a plate with a few friends along for the ride. I will make a few suggestions though. Since there are only a few ingredients, go out of your way to get the best version of those ingredients you can afford.
A good balsamic & olive oil makes the world of a difference here. Lets not forget, getting your beets nice and fresh off the farm goes a long way too!
Makes 2 servings
1 C farro, cooked
4-6 medium beets, boiled until tender
1 small head of cabbage, chopped
Beet greens, chopped (optional)
¼ C crumbled feta
Black pepper to taste
Balsamic glaze & olive oil for serving
10 min prep + 10 mins cook
Start by removing your beet greens (if any) and set them aside.
Boil your beets in a medium pot until tender (about 20 mins), then run them under cold water to remove the peel.
While your beets are cooking, you can go ahead and boil your grains, they should also take about 20 mins.
Once everything is cooled, chop up the cabbage & beet greens.
Layer farro, greens & sliced beets onto your plate.
Top with feta, drizzle olive oil & balsamic glaze over top.
To serve, grind some black pepper over top.
Note: If you’re on a wheat free diet, you can swap the farro for quinoa or wild rice! If you want to go the extra mile with this dish, roasted almonds give it great finish