Farro and Beetroot Salad with Wanuts and Goats Cheese
This is a delightful salad or side that goes exceptionally well with beef. Perfect on its own as a starter and a great dish to serve on Christmas day for vegetarians.
FARRO, WALNUT, BEETROOT AND GOATS CHEESE SALAD
150 g farro
2 ½ tbsp. olive oil
Juice half lemon
1 red onion finely sliced
50 g walnuts
2 whole cooked beetroots, finely diced
150 g blackberries or raspberries
1 tbsp fresh dill chopped, plus extra to serve
100 g goats cheese, crumbled
2 tbsp olive oil
4 tbsp red wine vinegar
½ crushed garlic clove
1 tsp French style mustard
1. Cook your farro in a saucepan of boiling water until cooked through. Rinse under cold water and set aside to drain. Place in a large bowl and mix through a splash of olive oil and lemon juice.
2. Make your dressing by combining all the ingredients in a screw top jar and giving a good shake.
3. Heat your remaining olive oil in a medium frying pan and cook your onion until soft and sweet, being careful not to burn it. Add to your farro. Add your walnuts to the same pan, toast until fragrant, remove from pan, chop and add to farro.
4. Add your diced beetroot, goats cheese, dressing, dill and berries. Give a light toss and tip onto a large plate. Top with extra dill fronds if desired.