Farro Salad with Beets


Farro Salad with Beets

This hearty winter salad with grains is perfect for those cold days you want comfort food but don't want the extra calories.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Lunch
Cuisine American
Servings 6 servings


  • 1 1/2 lb beats
  • 2 tbs olive oil
  • 1 cup farro
  • 1/4 cup fresh herbs, chopped
  • 3 tbs sherry vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • Salt and pepper, to taste


  • Cut the beets into rough 1 inch cubes then toss in 2 tbs olive oil as well as salt and pepper if desired. Roast in an oven heated to 375 F until fork tender, about 45 minutes.
  • Meanwhile, cook farro according to package directions, about 20-30 minutes.
  • Whisk together sherry vinegar, Dijon mustard, garlic, and 1/3 cup olive oil.
  • Add farro to a large skillet heated to medium along with dressing. Cook to lightly brown the farro, about 3-5 minutes. Add the beets then stir to evenly combine. Sprinkle on fresh herbs and serve warm.


Want to make it heartier while still keeping it healthy? Add 1/4 cup toasted pistachios as well as some crumbled feta or goat cheese.