Farro Salad with Beets 

Prep Time: 10 minutes | Cook Time: 50 minutes



  • 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.