Project Description
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
- Allow the beets to thaw on a paper towel lined sheet pan while you prepare the other ingredients.
- 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.
- 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.
- After the salmon is cooked, place the thawed beets into the pan and sauté over medium heat until light browned.
- 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.
- Serve with your favorite light vinaigrette.
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
- Allow the beets to thaw on a paper towel lined sheet pan while you prepare the other ingredients.
- 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.
- 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.
- After the salmon is cooked, place the thawed beets into the pan and sauté over medium heat until light browned.
- 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.
- Serve with your favorite light vinaigrette.
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