Beet, Farro, and Watercress Salad with Fig Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Bashinsky
This salad is simply chock-full of all kinds of good stuff--sweet, tender beets; the crisp snap of zucchini; fennel's anise crunch; and chewy-tender farro. You can make it up to two days ahead; just leave out the watercress unti
Ingredients
- 1 pound golden beets, scrubbed
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 cup uncooked farro
- 1/3 cup red wine vinegar
- 1/4 cup finely chopped dried figs
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups very thinly sliced fennel bulb
- 1 1/2 cups (1/2-inch) cubed zucchini
- 3 ounces watercress
- 1/2 cup chopped unsalted roasted almonds
Instructions
- Preheat oven to 400 °.
- Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400 ° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
- Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
- Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.
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