Tarragon Beets Salad

This was an attempt to copy a salad from Bristol Farms. I ended up modifying it quite a bit from the initial ingredients.

With some green tomatoes on top

Makes about 4 qts. Lasts for over a week in the fridge.

Salad Ingredients

  • 5 Beets
  • ½ heart of celery
  • ½ lg onion
  • ¼ cup crushed walnuts
  • 1 cup mushrooms
  • 1 apple
  • 1 tbsp chia seeds
  • Salt
  • Pepper
  • 1 cup Farro

Dressing Ingredients

  • ¼ cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • 1 tbsp Spicy mustard
  • Fresh Tarragon to taste

For Beets (can be done the day before)

Slice em up and cook em on parchment paper

  • Preheat oven to 425
  • Cut (optionally peeled) beets into medium thin slices
  • Cut mushrooms into medium pieces. Any mushroom is fine but I like crimini or portobello
  • On parchment paper covered baking sheet layout beet slices in single layer and pour some EVO over them and some salt and pepper (too taste, or not)
  • Let cool in refrigerator

For Salad Dressing (can be done the day before)

  • In a tupperware with a lid mix all the salad dressing ingredients. Dice the tarragon into smallish pieces, use as much or little as you like, I use about 1 tbsp
  • Shake it up before using

For Salad Preperation

Chop up all the veggies nice and small

  • Prepare farro as directed, I use Bob’s Red Mill, and it takes about 1hr, chill by rinsing in cold water or just stick it in the fridge for a bit (this could be done the day before if you do the beets the day before)
  • Dice celery, apple and onion into small pieces
  • Slice the beets into smaller pieces, but larger than the others
  • In a large bowl combine all the ingredients and toss vigorously, adding the dressing slowly as the beets are the main ingredient you don’t want to overpower them