Happy Weekend! I realized I forgot to put up the recipe for this delish salad that I made earlier this week… sorry to all of you who have been anxiously hitting refresh on my page every 30 seconds since Monday night.
Alas, here it is!
I should add that this recipe made about 43x more than I had expected… whoops. It’s a bad habit of mine. Feel free to cut the recipe in half or freeze a bunch for later. We will be eating this salad for weeks! In wraps, sandwiches, smoothies, cereal…
Served with this incredible fresh cedar plank salmon from my father-in-law’s business, Land & Sea. All I added was a little Rub with Love (<< leftover from our honeymoon to Seattle 4 years ago! that stuff is the BEST) and a squeeze of fresh lemon. It was raining so we had to cook these in the oven- just make sure to turn off your smoke alarm for a few mins during cooking as the cedar plank makes it a bit smoky!
- 1 can chickpeas, drained and rinsed
- 1 cup sliced bella mushrooms
- 6 beets
- ½ red onion, sliced thinly
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp garlic powder
- 1 tsp greek seasoning (optional)
- 4-5 large carrots
- 1 head each broccoli and cauliflower, separated into stalks and florets
- 1 bunch fresh parsley (about ½ cup)
- juice of ½ lemon
- ½ cup cherry tomatoes)
- 4 green onions, sliced thinly
- 1 cup farro, cooked to package directions
- ½ cup dry lentils
- ⅓ cup golden raisins
- ¼ cup apple cider vinegar
- ¼ cup red wine vinegar
- 1 tbsp dijon mustard
- 2 tsp honey
- salt and pepper
- 1 tbsp olive oil
- ½ cup goat cheese (optional)
- Cook farro and lentils according to package directions until al dente, about 12 minutes. Rinse with cold water to stop the cooking process. Preheat oven to 400 deg.
- Cut off stalks and tails of beets and wrap lightly in foil.
- In a large bowl, combine chickpeas, mushrooms, onion, olive oil, garlic, garlic powder, and seasoning. Spread on a large sheet pan and cook at the same time as the beets, 40-60 mins until beets are fork tender. In the final 20 minutes of cooking, add broccoli and cauliflower florets to sheet pan and return to oven for 10 more minutes until tender. Remove from oven and cool.
- When beets are cool enough to handle, rub gently with paper towels to remove outer skins. Slice thinly.
- In a food processor using the slicing setting, grate carrots and broccoli stalks (not florets). Scrape into a large bowl. In the same processor using the multipurpose blade, add parsley, lemon juice, and tomatoes. Pulse until roughly chopped- about 2-3 pulses.
- Sitr parsley mixture into the shredded carrots and broccoli. Add beets, roasted vegetables, raisins and green onions.
- In food processor, combine dressing ingredients: both vinegars, mustard, honey, salt and pepper. Process on low, drizzling in 1 tbsp additional olive oil.
- While still warm, add the farro/lentils to the salad. Top with goat cheese and toss to combine.
I love all the colors in this salad! I think using fresh beets makes it a done deal, as their juice adds a little extra color throughout the salad when you toss it up. Lovely!
I love how the goat cheese gets all melty if you add it when the beets and grains are still a little warm… the creaminess is perfect!
Have a great weekend!