Italian Farro Arugula Salad with Beetballs

Name: Italian Farro Arugula Salad with Beetballs
Total time: 40 min
Ingredients: 1 cup farro ((about 2-2 ½ cups cooked)); 2 tbsp olive oil; 1/2 yellow onion, peeled, quartered; 2 cloves garlic; 1 cup fresh herbs ((parsley, dill, or cilantro)); 1 cup peeled, grated beet ((about 1 medium beet)); ½ cup rolled oats; 1 can chickpeas, rinsed, drained; 1 large egg; 1 tbsp dried oregano; 1 tbsp tomato paste; 2 tsp fennel seeds; ¼-½ tsp red pepper flakes (optional); 1 tsp kosher salt; 4 cups loosely packed arugula; ½ cup pitted and chopped green olives; ½ cup grated parmesan cheese; ½ cup chopped toasted almonds or walnuts; ⅓ cup olive oil; ¼ cup lemon juice; 1 tbsp dijon mustard; 1 tsp maple syrup; ½ tsp dried oregano; ½ tsp kosher salt; ½ tsp black pepper

nataliecooks.com

A simple salad of arugula, farro and olives gets tossed in a simple lemon dijon dressing with olives. The beetballs come together in your blender and baked ...

View full recipe on nataliecooks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.

Share this recipe:

Cooking tools: