- TM 31
Ingredients
Salad
- 250 g Farro, Ancient Grain
- 1000 g water
- 3 Beetroot, Cooked
- 50 g sunflower seeds
- 10 g sesame seeds
- bunch Italian parsley
- 100 g feta ,cubed
Dressing
- juice of 1 lemon
- tsp pomegranite vinegar
- Tbsp whole grain mustard
- 50 g Grapeseed Oil
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Weigh Sesame and Sunflower seeds into TM Bowl and dry toast Varoma 8 minutes speed 1 reverse. Set aside for later.
Combine lemon juice, pomegranite vinegar, Mustard and oil in TM bowl. Combine speed 5/ 5 seconds. Set aside for later
Put water in Thermomix and Farro in simmering basket and place Beetroot in Varoma tray.Cook 30 minutes Varoma speed 2.
Remove Farrow from Thermomix and pour dressing onto hot farro.
Check to see if Beetroot is cooked it should be medium firmness. Depending on the size of the Beetroot this may take another 20 minutes steaming.
Finely cube or coarsley grate peeled beetroot, cube feta and finely cut parsley.
Toss through beetroot, toasted seeds, parsley.
Stir through Feta and serve as a side salad or a midweek lunch.
Describe the preparation steps of your recipe
Tip
This can be served as a side salad - particularly good with salmon or a midweek lunch.
Farro is an ancient grain and is therefore a grain that you can eat on a Paleo diet.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love the texture of the Farro with the beetroot.
A really fresh, healthy salad. Love it! The texture of the Farro (I had to use Pearl Barley) is really good when paired with the other flavours.