Name: Tarragon Beets Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 5 Beets; ½ heart of celery; ½ lg onion; ¼ cup crushed walnuts; 1 cup mushrooms (Any mushroom is fine but I like crimini or portobello); 1 apple; 1 tbsp chia seeds; Salt; Pepper; 1 cup Farro; ¼ cup Olive Oil; ¼ cup Balsamic Vinegar; 1 tbsp Spicy mustard; Fresh Tarragon to taste

This was an attempt to copy a salad from Bristol Farms. I ended up modifying it quite a bit from the initial ingredients.

Makes about 4 qts. Lasts for over a week in the fridge.

Ingredients

FOR SALAD

1 5 Beets

2 ½ heart of celery

3 ½ lg onion

4 ¼ cup crushed walnuts

5 1 cup mushrooms (Any mushroom is fine but I like crimini or portobello)

6 1 apple

7 1 tbsp chia seeds

8 Salt

9 Pepper

10 1 cup Farro

FOR DRESSING

11 ¼ cup Olive Oil

12 ¼ cup Balsamic Vinegar

13 1 tbsp Spicy mustard

14 Fresh Tarragon to taste

Method

For Beets (Can be done the day before)

Preheat oven to 425.

Cut (optionally peeled) beets into medium thin slices.

On parchment paper covered baking sheet layout beet slices in single layer and pour some EEVO over them and some salt and pepper (too taste, or not)

Bake for 30 minutes, and let cool in refrigerator.

For Salad Dressing (can be done the day before)

In a tupperware with a lid mix all the salad dressing ingredients. Dice the tarragon into smallish pieces, use as much or little as you like, I use about 1 tbsp

For Salad Preperation

Prepare farro as directed, I use Bob’s Red Mill, and it takes about 1hr, chill by rinsing in cold water or just stick it in the fridge for a bit (this could be done the day before if you do the beets the day before)

Dice celery, apple and onion into small pieces, Cut mushrooms into medium pieces. Slice the beets into smaller pieces, but larger than the others.

In a large bowl combine all the ingredients and toss vigorously, adding the dressing slowly as the beets are the main ingredient you don’t want to overpower them.