Beet, Farro, and Watercress Salad with Fig Vinaigrette - PCOS-Friendly Recipe
This Beet, Farro, and Watercress Salad with Fig Vinaigrette is a PCOS-friendly recipe.
Nutrition per Serving
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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Frequently Asked Questions
Yes, this Beet, Farro, and Watercress Salad with Fig Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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