Farro, Beet + Feta Salad
Makes 4-6 servings
Cook farro according to package directions, and add a few pinches of salt to the boiling water (I generally cook pearled farro 1 c. farro to 2 c. water for 25 minutes, but it depends on what you buy).
Meanwhile, fill a large pot 3/4 of the way with water, and boil. Add beets, cover, and let simmer for 45 minutes until beets are easily pierced with a fork.
While farro and beets are cooking, heat 1/4 c. olive oil in a pan over medium heat. Add shallots and saute, stirring frequently, until golden brown and translucent, 8-10 minutes. Add garlic, and saute 1 more minute until garlic is fragrant.
When beets are cooked, remove them from eat, and let sit under cold running water until you can hold them in your hands. cut of the ends of the beets, and peel off the skin. It should rub right off!
Add 2 Tbsp. balsamic vinegar, 1 Tbsp olive oil, and the juice of the lemon into a large mixing bowl. Cut beets into small cubes, and let them marinate in the dressing for 10 minutes.
Fold the farro, parsley, and shallot and garlic mixture into the beet mixture. Lastly, fold in the feta, and season with salt + pepper to taste.
Serve as a side dish. Top with more feta and parsley for color contrast if desired since the dish becomes pink from the beets!
***For a vegan version, omit the feta or replace with chickpeas. Feta can also be replaced with goat’s milk feta or with crumbled chevre goat’s cheese. If using a softer cheese, such as chevre, top salad with the cheese rather than mixing it in.
1 c. dry farro
2 large or 3 medium red beets
5 large shallots, thinly sliced
6 cloves of garlic, minced or chopped
1/4 c. + 1 Tbsp. olive oil
1 head of parsley, chopped
1 c. crumbled feta cheese (replace with chickpeas for vegan version)
1 large lemon
2 Tbsp. balsamic vinegar
Salt + pepper to taste
Small pot with lid
Large pot with lid
Large mixing bowl
Cutting board + knife
Small frying pan
15 minute prep
15-20 minute active cook time
45 minute inactive cook time
Nut-free, refined-sugar free, vegan option, dairy-free option
I love hosting brunches and making interesting, non-traditional side dishes. This is where this recipe originated. I had a bunch of beets, I had a bunch of grains, and I had some pantry staples, so I made this warm salad. My friends ate it all up! Since making it that first time, I’ve served it at dinner parties, made it for weekly lunch meal-prep, and have brought it to pot-lucks. I’ve even had non-beet lovers rave about the dish. This is the dish that made my husband love beets (and not he requests beets regularly!). If you’re not into the pink color, try using golden beets! Though I am partial to the pink, I have used golden beets or a mix of the two on different occasions, and both work beautifully.