Description
This farro salad with roasted beets and citrus is a vibrant, healthy, and satisfying dish that comes together easily for a busy weeknight meal or meal prep. It features chewy farro, sweet roasted beets, bright citrus segments, crunchy nuts, and fresh herbs, all tied together with a simple vinaigrette.
Ingredients
- 2 medium beets (about 1 lb / 450 g), peeled and cut into 0.5-inch cubes
- 1 Tbsp (15 ml) olive oil, for beets
- 0.25 tsp salt, for beets
- Pinch black pepper, for beets
- 1 cup (180 g) farro
- 3 cups (720 ml) salted water or broth
- 2 large oranges or grapefruits, segmented
- 3 Tbsp (45 ml) extra virgin olive oil, for dressing
- 1 Tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) honey or maple syrup
- 0.25 tsp salt, for dressing
- Pinch black pepper, for dressing
- 0.5 cup (60 g) chopped pistachios or walnuts
- 0.25 cup (10 g) fresh chopped mint
- 0.25 cup (10 g) fresh chopped parsley
- 0.25 cup (25 g) crumbled feta or goat cheese, optional
Instructions
- Prep The Beets: Wash, peel, and cut two medium beets into 0.5-inch cubes. Toss with 1 Tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper on a 9×13 inch sheet pan. Roast at 400°F (200°C) for 20-25 minutes until fork-tender and slightly caramelized.
- Cook The Farro: Follow package directions for 1 cup of farro, typically simmering in 3 cups salted water or broth for 20-30 minutes until tender but still chewy. Drain any excess liquid and let cool slightly.
- Segment The Citrus: Carefully remove the skin and white pith from two large oranges or grapefruits using a sharp knife, then slice between the membranes to release the segments.
- Make The Dressing: In a small bowl, whisk together 3 Tbsp extra virgin olive oil, 1 Tbsp apple cider vinegar, 1 tsp honey or maple syrup, 0.25 tsp salt, and a pinch of black pepper until emulsified and slightly thickened.
- Assemble The Salad: In a large mixing bowl, combine the cooled farro, roasted beets, segmented citrus, 0.5 cup chopped pistachios or walnuts, and 0.25 cup fresh chopped mint and parsley. Pour the dressing over everything and toss gently until well coated and fragrant.
- Garnish (Optional): Top the farro salad with 0.25 cup crumbled feta or goat cheese just before serving for an extra layer of salty tang.
Notes
To avoid overcooking, ensure farro is pleasantly chewy, not mushy. For picky eaters, serve nuts or cheese separately. For a lighter version, reduce or omit the cheese. This recipe can be adapted with quinoa for gluten-free or sweet potatoes for beets. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 400 calories
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
Keywords: farro salad, roasted beet, citrus, healthy, vegetarian, meal prep, easy, Mediterranean, whole grain, vibrant