Name: Farro, Beetroot & Asparagus Salad
Prep time: 30 min
Cook time: 20 min
Yield: Makes 4
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

A fresh and delightful power salad that combines farro grain, asparagus and beetroot. It’s simply tasty drizzled with Eta Creamy Balsamic Dressing.

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Makes 4

Prep Time 30 minutes

Cook Time 20 minutes

Easy

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Soak the farro in cold water for 20 minutes, then drain.

Step 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.

Step 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.

Step 4

Add the cooked farro, grated carrots and beetroot, the sliced snow peas, asparagus and spring onions into a large mixing bowl.

Step 5

Gently mix to combine and transfer to a serving platter.

Step 6

Drizzle over ¼ cup of Eta Creamy Balsamic Dressing and garnish with coriander leaves.