Here is another vitamin-packed salad side dish. Bulgar and farro are both derived from wheat but I am having a tough time finding a true definition of these two grains. I tried to do some quick research and there was a lot of debated definitions. Anyway, why make this complicated? And besides, it’s much too early for a nutrition lesson (I also don’t really care all that much!) The fact of the matter is this salad is delicious and it has a lot of great ingredients that go well together.
The vinaigrette incorporates garden fresh herbs like thyme, oregano and rosemary and is packed with flavour. Taste and texture are a winning combination in this salad. With beets, goat cheese, and spinach you really can’t go wrong! Use this recipe as a starch side dish to round out a fantastic summer meal.
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 cup (250 mL) bulgur, rinsed in cold water and drained
- Salt and fresh ground pepper to taste
- ¾ cup (175 mL) farro
- 4½ cups (1.125 L) chicken broth, divided
- 2 medium beets, cooked and cubed
- 2 cups fresh baby spinach, coarsely chopped
- 3 scallions thinly sliced
- ½ cup chopped fresh parsley, stems removed
- 3.5 oz (105 g) goat cheese, crumbled
- ⅓ cup (15 mL) finely chopped sweet onion
- 2 tsp (10 mL) minced garlic
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh oregano
- 1 Roma tomato, seeded and finely diced
- 2 tbsp (30 mL) red wine vinegar
- Salt and freshly ground black pepper to taste
- ½ cup (125 mL) extra-virgin olive oil
- In a medium pot, heat the oil over medium-high heat and sauté shallot until soft.
- Add bulgur and stir to coat each grain. Add 2 cups of chicken broth and season with salt and pepper.
- Bring to a boil, then lower heat to a simmer. Cover and cook for about 10 to 12 minutes, until broth has evaporated. Remove from heat, remove the lid and place a tea towel on top. Place the lid back on top of the tea towel. This will help keep in the moisture and make the grains fluffy. Set aside to cool.
- In another medium pot, add farro and remaining 2½ cups of chicken broth and bring to a boil. Add salt and cook, uncovered, for 15 to 20 minutes until desired texture. Set aside to cool.
- In a bowl, mix all vinaigrette ingredients except for olive oil. Slowly whisk in olive oil until the vinaigrette is smooth and creamy.
- Once the bulgur and farro have cooled, fluff with fork and place in a bowl. Add beets, spinach, scallions and parsley. Gently mix well.
- Pour vinaigrette over salad and toss gently. Sprinkle with goat cheese and serve.