Beet, Arugula and Walnut Sandwich

• Produce

  • 2 cups Arugula
  • 1 jar Aunt nellie's sliced beets
  • 1/3 cup Parsley
  • 1/3 cup Red onion

• Canned Goods

  • 1 Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Farro

• Baking & Spices

  • 1 Salt/freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Walnuts

• Bread & Baked Goods

  • 4 Sandwich rolls, crusty

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Feta crumbles

• Deli

  • 1 can Read's 3 bean salad

• Other

  • Balsamic Reduction, for drizzling

Found on delishknowledge.com

Description

Ingredients

• Beet, Arugula and Walnut Sandwich:
• 4 crusty sandwich rolls (i like ciabatta rolls)
• 1 jar Aunt Nellies sliced beets
• 2 cups arugula
• ½ cup feta crumbles
• 1 tablespoon fresh lemon juice
• 2 ounces cream cheese
• balsamic reduction, for drizzling
• ¼ cup chopped walnuts
• 3 Bean & Farro Salad:
• ½ cup uncooked farro
• 1 low-sodium vegetable broth
• ⅓ cup finely chopped red onion
• 1 can READs 3 bean salad, drained
• 2 tablespoons extra-virgin olive oil
• ⅓ cup finely chopped parsley
• salt/freshly ground pepper

Directions

• Make the whipped feta: place the feta, lemon juice and cream cheese in the base of a small food processor. Puree until creamy and smooth, pushing down the mixture as needed.
• Spread the whipped feta on one side of the ciabatta rolls. Layer arugula, sliced beets, balsamic reduction and crushed walnuts. Season with a pinch of freshly ground pepper and salt.
• Make the farro salad. Place the uncooked farro and vegetable broth in a medium saucepan. Bring to a boil, cover and reduce heat to low. Cook until al dente according to package directions. Let cool.
• Toss the farro with the red onion, bean salad, olive oil, parsley and salt/freshly ground pepper. Season to taste, if needed.