There’s something deeply comforting about a warm salad — especially one built around earthy roasted beets and nutty farro. This Warm Roasted Beet & Farro Salad is a celebration of contrast: sweet and savory, soft and chewy, fresh and roasted. It’s hearty enough to be a meal on its own, yet elegant enough to serve as a dinner party side.

Farro, an ancient grain beloved in Mediterranean cooking, brings structure and a gentle chewiness that pairs beautifully with caramelized beets. Add fresh herbs, a bright vinaigrette, and a sprinkle of creamy cheese, and suddenly you have a dish that feels both rustic and refined.

Whether you’re looking for a healthy grain bowl, a vegetarian main, or a colorful side dish, this recipe fits right in. It’s naturally wholesome, easy to customize, and endlessly satisfying.

Why You’ll Love This Warm Beet & Farro Salad

• It’s nutrient-dense and filling without being heavy
• The flavors get better as it sits
• Works for meal prep, weeknight dinners, and special occasions
• Vegetarian and easily adaptable to vegan or gluten-free
• Stunning colors make it a show-stopper on the table

Ingredients

4 medium beets, peeled and cubed
1 cup uncooked farro
3 cups water or vegetable broth
3 tablespoons olive oil, divided
1 small red onion, thinly sliced
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 tablespoons fresh dill (or basil)
½ cup crumbled feta or goat cheese
¼ cup toasted walnuts or pecans
Salt and black pepper, to taste

For the Vinaigrette

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small clove garlic, grated

Instructions

Roast the beets:
Preheat oven to 400°F (200°C). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet. Roast 25–30 minutes, flipping halfway, until tender and caramelized.
Cook the farro:
Rinse farro. Add to a pot with water or broth. Bring to a boil, reduce to a simmer, and cook 20–25 minutes until tender but chewy. Drain any excess liquid.
Sauté the aromatics:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
Make the vinaigrette:
Whisk olive oil, balsamic, Dijon, honey, and grated garlic in a small bowl. Season with salt and pepper.
Assemble the salad:
In a large bowl, combine warm farro, roasted beets, sautéed onions, and vinaigrette. Toss gently.
Finish and serve:
Fold in herbs, nuts, and cheese. Taste and adjust seasoning. Serve warm.

The Story Behind Farro & Beets

Farro is one of the world’s oldest cultivated grains, dating back thousands of years to ancient Mesopotamia. Its nutty flavor and satisfying texture have made it a staple in Italian kitchens, especially in soups and salads.

Beets, meanwhile, bring not just vibrant color but also a deep, earthy sweetness when roasted. Together, they form a beautiful balance — rustic, nourishing, and timeless.

Tips for Perfect Results

• Roast beets until slightly caramelized for maximum flavor
• Salt the farro water generously
• Dress the salad while warm so it absorbs flavor
• Use fresh herbs for brightness
• Toast your nuts — it makes a big difference

Variations

Vegan: Skip cheese or use dairy-free feta
Protein Boost: Add grilled chicken, chickpeas, or lentils
Citrus Twist: Add orange segments and lemon zest
Greens Addition: Fold in arugula or baby spinach at the end

Serving Suggestions

• Serve with crusty bread and olive oil
• Pair with roasted chicken or salmon
• Add to a holiday spread
• Pack it for lunch — it reheats beautifully

Nutrition Highlights

Beets support heart health and circulation. Farro is rich in fiber and protein. Together, they create a dish that fuels your body while satisfying your soul.

This Warm Roasted Beet & Farro Salad proves that healthy food can still be indulgent, colorful, and comforting. It’s a recipe you’ll come back to again and again — especially when you crave something nourishing yet bold.