Raise your hand if you’ve ever had farro. I’m hoping that a lot of you did, but if you’re anything like me, well then you probably didn’t. Clearly I’ve been living under a rock for the past 25 years of my life because up until about 2 weeks ago, I had never had this grain. Gasp. I know. It’s terrible. But I’m fairly certain, with the exception of Thanksgiving day, I’ve made up for not eating this fabulous grain the last 25 years. I’ve literally made some variation of farro every single day for 2 weeks. It’s life changing. Perfect. Delicious. I’m 100% totally obsessed.
Farro, Beet and Herb Salad is seriously my new go-to lunch. Not only is it fairly easy to make, but it literally gets better each and every day it sits in the fridge. Basically this is my new favorite meal. And it’s probably a good idea for you to make it. It’s light and packed with flavor so it’s a perfect post-thanksgiving dish.
Farro, Beet and Herb Salad
Ingredients
- 2 cups farro
- 5 cups water
- 2 tsp kosher salt
- 6 red beets boiled and peeled
- 1/4 cup chopped chives
- 1/4 cup chopped mint
- 1/4 cup red wine vinegar
- 2 tsp honey
- 1/2 cup olive oil
- salt and pepper
- 2 tbsp goat cheese
Instructions
- Place the uncooked farro in a pot along with the water and salt. Bring to a boil, turn down the heat a bit, and simmer for about 25 minutes, until the grain has absorbed all of the water. Transfer the cooked farro to a large bowl and set aside.
- Cut the beets into a 1/2 inch dice and add to the bowl. Add the chives and mint to the bowl as well.
- In a mason jar with a lid, or bowl, combine the red wine vinegar, honey and olive oil. Shake or stir the mixture until it emulsifies. Taste and season with salt and pepper as needed. Add 3-4 tbsp of this vinaigrette to the farro mixture. Toss everything together to combine. Taste and add more vinaigrette or salt and pepper as needed.
- Crumble goat cheese on top to serve.
Be sure to check out my fellow Fall Fest Bloggers and see what they’ve whipped up this week:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge
Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon
Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette
Yay, this is seriously one of my fave grains and I made it this Thanksgiving for our veg-friendly main/stuffing. I’ll def be trying this variation out!
Love farro – I especially like making it for breakfast with berries and a little maple syrup.
I have actually had faro & I love it too!! Wonderful pairing with the beets 🙂
This stuff is awesome sounding! I haven’t tried farro, but I will now!
farro salad is my FAV! can’t wait to try it with beets!
my kind of salad!
I have a love hate relationship with farro. In it’s whole form, as your using it, I find the texture to be temperamental. Very quickly become unpleasantly gummy or too tough and overcooked. Still, it has great value as a whole grain fit for consumption… so how do you argue with that?
I think your recipe sounds wonderful. In the past, I’ve tossed farro with a mint and basil heavy herb ‘pesto’, I’ve done a rapid stir fry with minced garlic, ginger, fish sauce, scallions, mint, basil, an egg, and of course the farro, which was nice. And once I tried grinding it up and made oatmeal out of it – the texture is great.
Looks great! I bought some Farro a while back, but haven’t used it yet. I’m definitely going to try this recipe, but I’m not a big fan of mint. Do you think parsley would work as a substitute? or just omit the herbs?
I bought farro yesterday! I went to a school potluck last week and someone brought a farro salad from Gelson’s that everyone raved about. I’m going to try to remake it this week and see what kind of crack they put in it that made 25 adults love it so much!
Def trying your recipe too!
I have been under the rock with you, but tried this recently, and found it very interesting. This salad sound delish – I would love a good go-to lunch!!
I love farro as well… heck, I am total “grain girl” – love every one of them!! Adding the beets and the cheese… now we are REALLY talking!!
Loved this with the exception of the mint. I think I’ll try parsley next time!
you could use basil if you prefer too!