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  • Prep-time: / Ready In:
  • Makes 10 cups salad

With air-fried beets, tangy orange dressing, and chopped fresh pears, this salad packs a fruity punch with every bite. The secret to crispy beet chips is slicing them ultra thin: A sharp knife works, but a mandoline makes it even easier.

Crispy air fryer beets sit atop a colorful green salad with spinach and other chopped veggies including fresh pair, in a hexagonal white bowl in bright light

Ingredients

  • 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

Instructions

  1. For dressing, in a small blender place the first five ingredients (through mustard). Cover and process until smooth. Season with salt and pepper.
  2. 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.)
  3. 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.

Comments (3)

(5 from 1 votes)
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Harry S.20 hours ago
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perfect summer day lunch salad.

the flavors all compliment each other.

Marina Sanxchez22 hours ago
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Air-Fry 20 min. but at what temperature?
Thanks

Liz Turner22 mins ago
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Hi Marina. Air-fry at 350°F.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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