INGREDIENTS
4 medium yellow beets, or any other color
2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling
2 tablespoons (30 mL) fresh lemon juice, plus more to taste
2 tablespoons (30 mL) fresh orange juice
2 tablespoons (30 mL) white wine vinegar
1 teaspoon (5 mL) Dijon mustard
½ garlic clove, minced
4 red radishes, thinly sliced
4 medium carrots, peeled into thin strips
1 cup (250 mL) cooked farro or quinoa
½ cup (125 mL) sliced fresh mint
2 cups baby salad greens
Sea salt and freshly ground black pepper
½ cup (125 mL) cooked chickpeas (optional)
¼ cup (60 mL) crumbled feta cheese (optional)
DIRECTIONS
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cut two of the beets into thin slices. Drizzle the remaining two beets with olive oil and a pinch of salt. Wrap them in foil and roast for 35 to 50 minutes, or until soft and fork tender. The time will depend on the size and freshness of your beets. Remove the beets from the oven, unwrap the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Slice the beets and chill until ready to use.
In a large bowl, combine 2 tablespoons of the olive oil, the lemon juice, orange juice, white wine vinegar, Dijon mustard, and garlic. Add the raw beets and radishes to the bowl and season with a few generous pinches of salt and pepper. Toss, and let the raw vegetables marinate at room temperature for at least 20 minutes. Add the roasted beets, carrots, farro, and mint to the bowl and toss until well coated. Add the baby salad greens, chickpeas, if using, and feta cheese, if using, and toss again. Season to taste. Add a drizzle of olive oil and a squeeze of lemon, if desired.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use quinoa.