A simple fall-inspired recipe for Farro Salad with Beets and their tops! This healthy, vegan adaptable salad can be made ahead for midweek meals and can be served warm or chilled.
Breath flows in, filling, filling, in this moment drink eternity. Breath flows out, emptying, emptying, offering itself to infinity. ~The Radiance Sutras~
There’s something very satisfying in the making of this salad, not only because it’s seasonal and healthy, but because it incorporates the entire beet, stems, tops and all! Simple flavors allow the beets to shine in their own vibrant and sweet way. Paired with farro, a very nutrient dense ancient grain, the hearty salad is earthy, nutty and filling. Keep it vegan or add cheese for extra richness, like this shaved pecorino shown above, or more traditional goat cheese. Toasted hazelnuts, walnuts or pine nuts add a satisfying crunch. Here in the photo I’ve used pine nuts, but my favorite pairing is with hazelnuts.
Beets never cease to amaze me. It doesn’t seem possible that hidden in the earth, such vibrantly-hued gems can be found. And you would never suspect it, unless you took the time to dig deep and explore. I think about the human who first discovered beets, taking an uncertain bite into the unknown. How surprised they must have been. How much awe they must have felt.
Familiarity tends to mute the magic of things. But it’s still there when you look with fresh eyes.
Perhaps the secret to a wondrous magical life, is to see with fresh eyes.
Enjoy making the beet and farro salad and have a glorious weekend.
- 3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)
- 2 cups cooked farro
- 1 tablespoon olive oil
- 1 shallot (or 1/4 of a red onion), diced
- 2 cloves garlic, finely minced
- 1/4 cup basil, cut into ribbons
- 1/4–1/2 cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts.
- 3 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup pecorino, grated or shaved ( optional, or use goat cheese)
- salt and pepper to taste
- sunflower sprouts (optional)
Slice the beet stems and greens off of the beets ( saving), then cut the beets in half and steam or roast the beets. Once tender, peel and dice the beets into 1/2-inch cubes and place in a medium bowl.
Add the cooked farro to the bowl.
Slice the beet greens and stems finely, then sauté in a skillet with 1 tablespoon olive oil, shallot, and garlic. Cook over medium heat until wilted, about 3–4 minutes. Add this to the bowl of beets and farro, along with the basil, toasted nuts, olive oil, and balsamic vinegar. Toss well. Add the pecorino, then season with salt and pepper.
Top with optional sunflower sprouts.
Salad will keep 3–4 days in the fridge ( without the sprouts)
- Serving Size:
- Calories: 280
- Sugar: 8.6 g
- Sodium: 480.7 mg
- Fat: 21.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 19.6 g
- Fiber: 4.2 g
- Protein: 5.9 g
- Cholesterol: 7.4 mg
Keywords: beet salad, beet salad recipes, beet salads, farro salad, beet and farro salad, farro recipes, fall salads, vegan beet salad