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.