Farro Salad With Roasted Beets, Watercress, And Poppy Seed Dressing

• 2 bunches small beets, trimmed
• 2/3 cup uncooked farro
• 3 cups water
• 3/4 teaspoon kosher salt, divided
• 3 cups trimmed watercress
• 1/2 cup thinly sliced red onion
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons cider vinegar
• 2 tablespoons toasted walnut oil
• 2 tablespoons reduced-fat sour cream
• 1 1/2 teaspoons poppy seeds
• 2 teaspoons honey
• 1/2 teaspoon black pepper
• 2 garlic cloves, crushed

1. Preheat oven to 375u0b0.
2. Wrap beets in foil. Bake at 375u0b0 for 1 1/2 hours or until tender. Cool; peel and thinly slice.
3. Place farro and 3 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until farro is tender. Drain and cool. Stir in 1/2 teaspoon salt.
4. Arrange 1 1/2 cups watercress on a serving platter; top with half of farro, 1/4 cup onion, and half of sliced beets. Repeat layers with remaining 1 1/2 cups watercress, remaining farro, remaining 1/4 cup onion, and remaining beets. Sprinkle top with cheese.
5. Combine remaining 1/4 teaspoon salt, vinegar, and remaining ingredients; stir well with a whisk. Drizzle vinegar mixture evenly over salad.

beets, farro, water, kosher salt, trimmed watercress, red onion, goat cheese, cider vinegar, toasted walnut oil, sour cream, poppy seeds, honey, black pepper, garlic

Taken from www.myrecipes.com/recipe/farro-salad-with-roasted-beets-watercress-poppy-seed-dressing (may not work)