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Farro, Beetroot & Asparagus Salad
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Farro, Beetroot & Asparagus Salad

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

Makes 4
Prep Time 30 minutes
Cook Time 20 minutes
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
200 g farro
250 g asparagus, trimmed
2 carrots, peeled and grated
3 beetroot, peeled and grated
100 g snow peas, finely sliced
2 Spring onions, finely sliced
250 mL bottle Eta Creamy Balsamic Dressing
Coriander, for garnish
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