Type: Lunch, Bowl
Prep Time: 10 min.
Cook Time: 25 min.
Ready in: 35 min.
Servings: 6
This colorful salad with pops of sweet pomegranate will brighten up any meal.
Directions
Preheat oven to 400°F. Peel the beets. Slice into half-moons, ¼-inch thick. Lay beets on a foil- or parchment-lined baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper. Roast until tender & browning, stirring halfway through (about 20 minutes).
Bring a pot of water to a boil and cook the farro for 20 min. After 10 min. stir in the quinoa. Drain and rinse under cold water.
In a large bowl toss together the grains, beets, radishes, tomatoes and pomegranate seeds. Add remaining 2 tbsp oil and lemon juice and toss to coat. Top with shredded cheese and herbs.
TIP If pomegranates are not in season try grapes for a sweet alternative.
Ingredients
1 lb beets (mix of golden & red)
¼ cup olive oil
1 cup farro
1 cup quinoa
1 bunch radishes, thinly sliced
1 pint (25-30) heirloom cherry tomatoes, halved
1 wedge Beemster Signature (12m), shredded
½ cup pomegranate seeds
2 tbsp lemon juice
Fresh herbs/microgreens to garnish as needed
