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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.
Farro Salad with Beets and their Tops
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: vegan, salad
- Method: stove top
- Cuisine: northwest
- Diet: Vegetarian
- 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
Lovely, fragrant, warming and filled with fall deliciousness. Plucked our beets from the garden, it’s early October- they look amazing.
A satisfying way to use fresh fall beets from the garden.
Thanks Heather- glad you enjoyed!
This recipe is genius! Love that it uses the whole beet plant – root, stems, and leaves – no waste! Super delicious too, my husband kept saying how outstanding it is while eating it. Love that it’s also easy to make. Added a little bit of vegan feta crumbles to keep it dairy free and it was perfect.
This was unbelievable!!! I happened to have the beet greens but not the actual beets so I subbed zucchini and it was absolutely fantastic!!!
My favorite meal to make if I’m low on time. Absolutely delicious. I love all your recipes!!
Delicious! You cannot go wrong with farro and beets but as always the flavors in Sylvia’s recipes are just incredible.
Earthy, hearty and satisfying. I used a combo of red and golden beets. We loved it.
Great for lunches! I like how the beet tops were incorporated. I’m looking at my salad compared to your photo. How do you keep the beets from “bleeding” onto the farro?
Hey Theresa, I’m not sure why my beets didn’t bleed? Actually, I think in the leftovers they did. The photo was taken right after it was tossed, so that might be it. 🙂
I came in from the garden with a bucketful of beets and no ideas. Was very happy to see this recipe in my inbox. I didn’t have farro so I made it with buckwheat. Loved it! Thank you for all your fabulous recipes.
Awesome Faith! Im so glad you tried the recipe and branched out with buckwheat! The perfect substitute~!