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Warm Roasted Beet & Farro Salad

A hearty, colorful grain salad with roasted beets, chewy farro, fresh herbs, and tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 beets peeled and cubed
  • 1 cup farro uncooked
  • 3 cups water or vegetable broth
  • 3 tbsp olive oil divided
  • 1 red onion thinly sliced
  • 2 cloves garlic minced
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 cup walnuts or pecans toasted
Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 clove garlic grated

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper and roast 25–30 minutes.
  2. Cook farro in water or broth for 20–25 minutes until tender. Drain excess liquid.
  3. Sauté onion in olive oil until soft, add garlic and cook briefly.
  4. Whisk vinaigrette ingredients in a small bowl.
  5. Combine farro, beets, onions, and vinaigrette in a large bowl.
  6. Fold in herbs, nuts, and cheese. Adjust seasoning and serve warm.

Notes

Great warm or room temperature. Perfect for meal prep.