Spicy Soy & Sesame Salad

With farro, edamame and pickled beets.

Ingredients:

8 Cups Mixed Greens

1 Cup Farro

4 Cup Brussels Sprouts

2 Cups Edamame

1 Cup Cherry Tomatoes

2 Beets, pickled

2 Green Onions, sliced

Sesame Seeds

Makes 4 Salads

Dressing:

1/4 Cup Mayo

2 Tbsp. Sambal

1 Tbsp. Sesame Oil

1 Tbsp. Soy Sauce

1 tsp. Rice Wine Vinegar

1/2 Lime, juice

Preheat oven to 400

Line a sheet tray with parchment paper.

Scrub beets, dry them and cut the tops off. Toss them in a little oil, salt and pepper and wrap them in foil or parchment paper. For pickled beets, you can follow the recipe on this site under pickles and ferments in advance.

Quarter the brussels sprouts and trim the stem. Toss them in a little oil, salt and pepper and lay them out on the parchment paper. Add the beets to one end. Cook for 35-40 minutes. Test the beets by pricking with a sharp paring knife for tenderness, they may need another 20 minutes.

Meanwhile, rinse farro, add to a pot with 1 quart of water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook for 30 minutes. Drain well.

For the dressing. whisk all ingredients together in a bowl.

Assemble the salad with a quarter of each ingredient. Drizzle with the dressing. Enjoy!