Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing recipes

Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing recipes
14 Ingredients
  • 2 bunches small beets, trimmed
  • 2/3 cup uncooked farro
  • 3 cups water
  • 3/4 teaspoon kosher salt, divided
  • 3 cups trimmed watercress
  • 1/2 cup thinly sliced red onion
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 2 tablespoons cider vinegar
  • 2 tablespoons toasted walnut oil
  • 2 tablespoons reduced-fat sour cream
  • 1 1/2 teaspoons poppy seeds
  • 2 teaspoons honey
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, crushed
Nutrition
308
15% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

19% 12

Saturated

17% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 5

Carbs

14% 43

Carbs (net)

- 34

Fiber

34% 9

Sugars

- 17

Sugars, added

- 3

Protein

22% 11

Cholesterol

3% 9

Sodium

24% 576

Calcium

12% 123

Magnesium

24% 95

Potassium

23% 812

Iron

18% 3

Zinc

13% 2

Phosphorus

37% 258

Vitamin A

10% 92

Vitamin C

35% 21

Thiamin (B1)

14% 0

Riboflavin (B2)

12% 0

Niacin (B3)

14% 3

Vitamin B6

15% 0

Folate equivalent (total)

52% 207

Folate (food)

- 207

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

84% 67
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