Beet and Farro Salad
Author: Nicole Stammers
Farro is one of my favorite grains. It’s chewy, nutty, and a great source of fiber and vitamins. People often overlook it for more popular grains like oats and rice, but I think its unique texture and taste deserve more praise. This farro and beet salad is delicious, healthy, and filled with nutrients that will help your body feel energized throughout the day. It also keeps well in the fridge for a few days, so a big batch is excellent for meal prep.
Ingredients
Instructions
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Step 1
Bring two large pots of water to a boil, one for the beets and one for the farro.
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Step 2
Put the beets in one pot and set a timer for 30 minutes.
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Step 3
Cook the farro according to the packet.
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Step 4
While the farro and beets are cooking, combine the olive oil, balsamic vinegar, and Dijon mustard in a small bowl with a fork.
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Step 5
Chop the pistachios finely.
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Step 6
Rinse the baby kale and dry it with a salad spinner, or shake out excess water in a colander.
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Step 7
Once the farro and beets cook, drain both pots with a sieve.
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Step 8
Peel the beets and chop them into 1-inch cubes.
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Step 9
Put the baby kale, farro, dressing, pistachios, and beets in a large bowl. Toss to combine.
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Step 10
Crumble the goat cheese on top of the salad to serve.
Servings 7
- Amount Per Serving
- Calories 277kcal
- % Daily Value *
- Total Fat 14g22%
- Cholesterol 45mg15%
- Sodium 133mg6%
- Total Carbohydrate 30.96g11%
- Sugars 4.69g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adaptations
a. Millet may substitute farro
b. Sunflower seeds can substitute pistachios
c. Goat cheese can be left out or replaced with a vegan goat cheese, or use an extra tsp of Dijon in the sauce to get some more of that tangy flavor
