Roasted Beet and Chervil Salad

Give chervil a try in this tasty salad featuring beets, farro, and arugula. Chervil is best used when fresh, so make sure this herb hasn't been dried before using.

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  • Makes: 4 servings
  • Serving Size: 2 cups each
  • Makes: 8 cups
  • Prep: 25 mins
  • Roast: 35 mins 425°F

Roasted Beet and Chervil Salad

Directions

  1. Preheat oven to 425 degrees F. Place beets in a foil-lined 15x10-inch baking pan. Drizzle with 2 Tbsp. of the oil and sprinkle with 1/4 tsp. each salt and pepper. Roast 45 to 50 minutes or until tender, stirring occasionally.
  2. Meanwhile, prepare farro according to package directions.
  3. For dressing, in a small bowl whisk together the remaining 2 Tbsp. oil, the vinegar, mustard, and the remaining 1/4 tsp. salt and pepper.
  4. In a large salad bowl toss arugula with farro, beets, and pear. Top with chervil and cheese; drizzle with the dressing.

From the Test Kitchen

Tip

For an extra special presentation, create shavings from a block of white cheddar cheese. If you can't find a block of cheese, substitute shredded white cheddar cheese.

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Nutrition Facts (Roasted Beet and Chervil Salad)

  • Per serving:
  • 326 kcal ,
  • 19 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 15 mg chol. ,
  • 487 mg sodium ,
  • 34 g carb. ,
  • 6 g fiber ,
  • 11 g sugar ,
  • 8 g pro.
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