📝 About This Recipe
This vibrant salad celebrates the chewy, nutty profile of pearled farro, an ancient Italian grain that provides a satisfying backbone to earthy roasted beets. The sweetness of the caramelized beets is perfectly balanced by a bright citrus vinaigrette and the salty tang of creamy whipped feta. It is a sophisticated, nutrient-dense dish that brings a beautiful pop of color and a symphony of textures to any table.
🥗 Ingredients
The Grains and Beets
- 1.5 cups Pearled Farro (rinsed under cold water)
- 3 medium Red Beets (scrubbed and stems removed)
- 2 medium Golden Beets (scrubbed and stems removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 4 cups Vegetable Broth (for boiling the farro)
Citrus Vinaigrette
- 1 small Shallot (minced very finely)
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Orange Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey (or maple syrup)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 pinch Kosher Salt and Black Pepper (to taste)
Whipped Feta and Finishing Touches
- 4 ounces Feta Cheese (crumbled)
- 2 tablespoons Greek Yogurt (plain, full fat)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Toasted Walnuts (roughly chopped)
- 2 cups Baby Arugula (optional bed for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed red and golden beets on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil and a pinch of salt.
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2
Fold the foil into a sealed pouch and place it on a baking sheet. Roast for 45-60 minutes, or until the largest beet can be easily pierced with a sharp knife.
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3
While the beets roast, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed farro and reduce the heat to a simmer.
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4
Cook the farro uncovered for 25-30 minutes until tender but still retaining a distinct 'al dente' chew. Drain any excess liquid and spread the farro on a baking sheet to cool slightly.
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5
In a small jar or bowl, whisk together the minced shallot, lemon juice, orange juice, Dijon mustard, and honey. Slowly stream in the 1/3 cup olive oil while whisking constantly to emulsify.
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6
Prepare the whipped feta by pulsing the feta cheese and Greek yogurt in a small food processor until smooth and creamy. Set aside.
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7
Once the beets are cool enough to handle, use a paper towel to rub the skins off. They should slip right off. Cut the beets into 3/4-inch wedges or cubes.
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8
In a large mixing bowl, combine the warm farro with half of the citrus vinaigrette. Tossing it while warm allows the grain to absorb the flavors.
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9
Add the roasted beets, toasted walnuts, fresh mint, and parsley to the farro. Gently toss to combine, being careful not to let the red beets dye the golden ones too much.
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10
Taste and add more dressing, salt, or pepper as needed.
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11
To serve, spread the whipped feta on the bottom of a large platter or dollop it over individual portions.
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12
Mound the farro and beet mixture over the feta (and arugula if using). Garnish with a few extra herbs and a final crack of black pepper.
💡 Chef's Tips
Roast the red and golden beets in separate foil pouches if you want to keep the golden beets from turning pink. Don't overcook the farro; its appeal lies in its chewy texture, so check it 5 minutes before the timer ends. Always dress the farro while it is still warm to ensure the vinaigrette penetrates the grain's outer layer. For extra depth, toast the dry farro in a pan for 2 minutes before adding the broth to bring out its nutty aroma. If you can't find farro, einkorn or spelt berries make excellent substitutes with similar cooking times.
🍽️ Serving Suggestions
Pair with a crisp, dry White Wine like a Pinot Grigio or a Sauvignon Blanc. Serve alongside roasted chicken or grilled lamb chops for a complete Mediterranean-style feast. Add a handful of pomegranate arils on top for extra crunch and a festive holiday look. This salad keeps well for 2 days, making it an excellent 'make-ahead' lunch option for work.