Beet and Farro Salad

Meal Prep Salad

This week’s marinated salad a citrusy, bright veggie packed farro & beet salad with a creamy, orange-mint vinaigrette.

Macros are at the bottom of this post.

If you are targeting high protein add 1 can of white beans, drained & rinsed.

If you are targeting low calorie be sure to use 0% fat yogurt and leave out the pistachios.

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Beet & Pistachio Farro Grain Salad
Servings: 4 LARGE dinner portions, 8 small side portions

Ingredients
1 medium red beet, cooked. 300g
1/2 small raw golden beet, cooked. 150g when cooked.
1/2 small golden beet, thinly sliced. 100g
1/2 bunch radish, 80g
1 bunch fresh dill, 35g
1/2 large fennel head, 115g
1 cup raw farro (208g), cooked (about 2 cups when cooked)
Additional Salt, pepper, orange juice, mint (optional/to taste).