Warm Grain Salad  with Beet, Orange, Avocado & Gorgonzola

Warm Grain Salad

with Beet, Orange, Avocado & Gorgonzola

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

This seasonal salad features one of our favorite grains: farro. Chewy, hearty farro has been enjoyed for millennia. (It’s considered by many to be the ancestor of modern wheat.) Here, its nutty flavor goes perfectly with earthy red beet, creamy avocado, bright citrus and tangy gorgonzola cheese. Aromatic, anise-flavored tarragon and peppery radish slices complete this beautiful, satisfying meal.

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Warm Grain Salad  with Beet, Orange, Avocado & Gorgonzola
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 large pots of salted water to boiling on high. Quarter the beet on a paper towel-lined cutting board. Pit, peel and thinly slice the avocado; place in a bowl and top with a splash of the vinegar to prevent browning. Peel and mince the shallot; place in a bowl with the remaining vinegar. Very thinly slice the radishes into rounds; place in a bowl of cold water. Cut the top and bottom off the orange; cut off and discard the rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes and place in a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the walnuts.

Cook & peel the beet:
2 Cook & peel the beet:

Add the beet to the first pot of boiling water. Cook 28 to 30 minutes, or until tender when pierced with a knife. Drain thoroughly. While still warm, using your hands and paper towels, gently rub the skin off each piece of beet; discard the skin. Medium dice the peeled beet on a paper towel-lined cutting board and place in a medium bowl.

Cook the farro:
3 Cook the farro:

While the beet cooks, add the farro to the second pot of boiling water. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Make the vinaigrette:
4 Make the vinaigrette:

While the farro cooks, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Dress the beet & farro:
5 Dress the beet & farro:

Add ⅓ of the vinaigrette to the bowl of diced beet; toss to thoroughly coat and season with salt and pepper to taste. To the pot of cooked farro, add the radishes (draining before adding), tarragon, orange supremes and juice and remaining vinaigrette; toss to thoroughly combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the dressed farro between 2 plates. Top with the dressed beet and avocado. Garnish with the walnuts and cheese. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 large pots of salted water to boiling on high. Quarter the beet on a paper towel-lined cutting board. Pit, peel and thinly slice the avocado; place in a bowl and top with a splash of the vinegar to prevent browning. Peel and mince the shallot; place in a bowl with the remaining vinegar. Very thinly slice the radishes into rounds; place in a bowl of cold water. Cut the top and bottom off the orange; cut off and discard the rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes and place in a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the walnuts.

2 Cook & peel the beet:

Add the beet to the first pot of boiling water. Cook 28 to 30 minutes, or until tender when pierced with a knife. Drain thoroughly. While still warm, using your hands and paper towels, gently rub the skin off each piece of beet; discard the skin. Medium dice the peeled beet on a paper towel-lined cutting board and place in a medium bowl.

Cook & peel the beet:
Cook the farro:
3 Cook the farro:

While the beet cooks, add the farro to the second pot of boiling water. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Make the vinaigrette:

While the farro cooks, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Dress the beet & farro:
5 Dress the beet & farro:

Add ⅓ of the vinaigrette to the bowl of diced beet; toss to thoroughly coat and season with salt and pepper to taste. To the pot of cooked farro, add the radishes (draining before adding), tarragon, orange supremes and juice and remaining vinaigrette; toss to thoroughly combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the dressed farro between 2 plates. Top with the dressed beet and avocado. Garnish with the walnuts and cheese. Enjoy!

Plate your dish: