Project Description

Golden Beet and Farro Salad with Spinach and Bacon Stahlbush Island Farms Frozen Golden Beets

CONTRIBUTOR

CATEGORY

Lunch, Dinner

DIFFICULITY

Intermediate

SOCIAL

kendellkreations

Golden Beet and Farro Salad with Spinach and Bacon

INGREDIENTS
  • 1 bag Stahlbush Island Farms Golden Beets
  • 1 cup Farro Ancient Grain
  • 2 1/2 cups Chicken Stock
  • 4, 6oz Salmon Fillets, cut into bite sized pieces
  • Kosher Salt and Fresh Cracked Black Pepper
  • 1 pound Baby Spinach
  • 1 cup Feta Cheese, crumbled
  • 1 cup Bacon Bits
  • 1 small Red Onion, thinly sliced
INSTRUCTIONS
  1. Allow the beets to thaw on a paper towel lined sheet pan while you prepare the other ingredients.
  2. In a small pot that has a lid, add the farro, and chicken stock to the pot and bring it to a boil over medium heat. Add 1 teaspoon of kosher salt, and 1/2 teaspoon black pepper. Boil for about 5 minutes, then place the lid on top and lower the heat to medium low. Allow the farro to simmer for 15-20 minutes until fully cooked.
  3. Prepare your salmon by seasoning it with salt and pepper on both sides. Then sear the salmon until golden on two sides in a large skillet, heated over medium heat, with a drizzle of olive oil in the pan.
  4. After the salmon is cooked, place the thawed beets into the pan and sauté over medium heat until light browned.
  5. In a large bowl, line the bottom with spinach, and top with feta, bacon bits, red onion, the cooked beets and finish with the salmon on top.
  6. Serve with your favorite light vinaigrette.

Share this recipe

Golden Beet and Farro Salad with Spinach and Bacon

INGREDIENTS
  • 1 bag Stahlbush Island Farms Golden Beets
  • 1 cup Farro Ancient Grain
  • 2 1/2 cups Chicken Stock
  • 4, 6oz Salmon Fillets, cut into bite sized pieces
  • Kosher Salt and Fresh Cracked Black Pepper
  • 1 pound Baby Spinach
  • 1 cup Feta Cheese, crumbled
  • 1 cup Bacon Bits
  • 1 small Red Onion, thinly sliced
INSTRUCTIONS
  1. Allow the beets to thaw on a paper towel lined sheet pan while you prepare the other ingredients.
  2. In a small pot that has a lid, add the farro, and chicken stock to the pot and bring it to a boil over medium heat. Add 1 teaspoon of kosher salt, and 1/2 teaspoon black pepper. Boil for about 5 minutes, then place the lid on top and lower the heat to medium low. Allow the farro to simmer for 15-20 minutes until fully cooked.
  3. Prepare your salmon by seasoning it with salt and pepper on both sides. Then sear the salmon until golden on two sides in a large skillet, heated over medium heat, with a drizzle of olive oil in the pan.
  4. After the salmon is cooked, place the thawed beets into the pan and sauté over medium heat until light browned.
  5. In a large bowl, line the bottom with spinach, and top with feta, bacon bits, red onion, the cooked beets and finish with the salmon on top.
  6. Serve with your favorite light vinaigrette.

Share this recipe