Ingredients

The following ingredients have 10 Servings
  • ⅓ cup orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped walnuts, toasted
  • 2 teaspoons pure maple syrup
  • 2 teaspoons Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 2 medium-size red beets, peeled and cut into ⅛-inch-thick slices
  • 6 cups fresh baby spinach
  • 3 cups chilled cooked farro
  • 2 fresh pears, cored and chopped
  • ¼ cup chopped red onion

Instruction

  • For dressing, in a small blender place the first five ingredients (through mustard). Cover and process until smooth. Season with salt and pepper.
  • Preheat air fryer to 350°F. In a medium bowl toss beets with 2 Tbsp. of the dressing. Arrange beets in air fryer, overlapping slightly. Air-fry about 20 minutes or until evenly browned and ruffled- looking. (Beets may not be crisp). Transfer beets to paper towels and let stand 10 minutes. (Beets will crisp as they cool.)
  • Meanwhile, in a large bowl toss together spinach, farro, pears, and onion. Drizzle with the remaining dressing; toss to coat. Top servings with beet chips.