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Ingredients

  • 200g farro
  • 250g asparagus, trimmed
  • 2 carrots, peeled and grated
  • 3 beetroot, peeled and grated
  • 100g snow peas, finely sliced
  • 2 spring onions, finely sliced
  • 250mL bottle Eta Creamy Balsamic Dressing
  • Coriander, for garnish

Method

  1. Soak the farro in cold water for 20 minutes, then drain.
  2. Place the farro in a large saucepan, cover with cold water and bring to the boil. Simmer for 20 minutes, or until tender, drain well and set aside.
  3. While the farro is cooking, bring a large pot of water to the boil. Quickly blanch the prepared asparagus, plunge into a bowl of cold water to stop the cooking process, drain and slice.
  4. Add the cooked farro, grated carrots and beetroot, the sliced snow peas, asparagus and spring onions into a large mixing bowl.
  5. Gently mix to combine and transfer to a serving platter.
  6. Drizzle over ¼ cup of Eta Creamy Balsamic Dressing and garnish with coriander leaves.

Tips

You could replace Farro with brown rice.

Rate and Review

1 Rating Farro, Beetroot & Asparagus Salad


Reviews (1)


Diane's Rating