Source: Parents Magazine


Recipe Summary test

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°F. Wash and dry the beets. Cut off the beet greens 1-inch from top of beets. Place the beets in a 9x9-inch baking pan and toss with 2 tablespoons of the oil, 2 tablespoons of the vinegar, and sprinkle with kosher salt. Cover the pan tightly with foil. Roast until the beets are just tender, about 1 hour. Cool slightly. Using a towel, rub off the peel and stems from the beets. Cut each beet into 6 wedges. Set the beets aside in a bowl with any liquid from the roasting pan.

  • Meanwhile, cook the farro in large saucepan of boiling salted water for about 20 minutes, stirring occasionally, or until tender. Drain. Transfer the farro to a large bowl and toss with the dried cranberries.

  • In a small bowl, combine the remaining 4 tablespoons of vinegar and the shallots. Whisk in the remaining 4 tablespoons of oil and season with salt.

  • In a large bowl, toss the arugula and fennel with some of the vinaigrette to coat lightly. Season with salt.

  • Spoon the farro-cranberry mixture over a platter. Top with the arugula and fennel, then top with beets. Arrange the hazelnuts and cheese around. Drizzle with more vinaigrette and serve immediately.

Nutrition Facts

514 calories; fat 28g; cholesterol 17mg; saturated fat 7g; carbohydrates 54g; mono fat 17g; poly fat 3g; insoluble fiber 11g; sugars 10g; protein 17g; vitamin a 1247.7IU; vitamin c 15.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; vitamin b6 0.2mg; folate 116.1mcg; sodium 255mg; potassium 674mg; calcium 197mg; iron 4.7mg.