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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°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.

  • Meanwhile, prepare farro according to package directions.

  • 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.

  • In a large salad bowl toss arugula with farro, beets, and pear. Top with chervil and cheese; drizzle with the dressing.


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.

Nutrition Facts

326 calories; 19 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 15 mg cholesterol; 487 mg sodium. 416 mg potassium; 34 g carbohydrates; 6 g fiber; 11 g sugar; 8 g protein; 0 g trans fatty acid; 982 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 112 mcg folate; 0 mcg vitamin b12; 170 mg calcium; 2 mg iron;