Farro • Beets • Carrots • Bell peppers • Escarole • Orange Beet Vinaigrette

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Beet It by Appetite for Change Youth

Garden goodness, dressed for success.

Nacory, Jaylon, Shante, and Tekyla joined Chef Bertrand Weber from Minneapolis Public School’s Culinary and Wellness Services, to create an unbeatable bowl of garden goodness. Hearty farro, tender beets + crisp peppers, carrots, and escarole make the mix, as do two tasty toppers (goat cheese and dried cranberries). It’s “dressed for success” with an orange, beet-infused vinaigrette. Can’t beat brilliance from this team of young people.

Beet It

with Orange Beet Vinaigrette

Makes 8 (1-cup) servings

Salad Ingredients
  • 1 cup uncooked pearled farro
  • 1 ½ cups peeled and chopped red beets
  • 1 ½ cups peeled and chopped golden beets
  • 3 cups orange juice
  • 1 cup matchstick or shredded carrots
  • 1 cup chopped bell pepper (red, yellow and/or orange)
  • 1 cup chopped zucchini
  • 1 ½ cups chopped escarole
  • 8 cups mixed salad greens
Dressing Ingredients
  • ½  cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. shallots, minced
  • ½ cup crumbled goat cheese
  • ½ cup dried cranberries or fresh pomegranate arils
  1. Place red beets and golden beets in separate saucepans. Cover each with 1-1/2 cups orange juice. Bring to a boil; reduce heat and simmer 15 minutes or until beets are just tender. Drain, reserving ½ cup cooking liquid from each pan. 
  2. Cook farro according to package directions, using reserved golden beet cooking liquid plus 1/2 cup water. Remove from heat; let cool.
  3. Meanwhile, mix the remaining salad ingredients, except the greens, in a large bowl. Stir in cooked beets and farro.
  4. To make the dressing, mix the oil, reserved red beet cooking liquid, vinegar, mustard and shallots in a small food processor or blender. Process until smooth.  
  5. Spoon the farro-veggie mixture over the greens. Drizzle with the dressing and sprinkle with cheese and cranberries.
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