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Roasted Beet Feta Farro Salad Recipe

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4.3 from 8 reviews

A vibrant and hearty roasted beet feta farro salad featuring tender roasted beets, chewy farro, peppery arugula, crunchy walnuts, and tangy feta cheese, all tossed in a zesty lemon-mustard vinaigrette. This nutritious salad offers a delightful mix of textures and flavors perfect for a light lunch or a colorful side dish.

Ingredients

Beets

  • 1 1/2 pounds red or golden beets (without greens)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Farro

  • 1 cup pearled farro
  • 3 cups water

Vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil

Salad Mix

  • 1/4 cup finely diced red onions
  • 2 cups baby arugula
  • 1/4 cup toasted chopped walnuts
  • 1/2 cup crumbled feta
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees F to prepare for roasting the beets.
  2. Roast Beets: Place each beet on an individual piece of aluminum foil. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Fold into loose packets, place on a sheet pan, and roast for 45-50 minutes until the beets can be easily pierced with a knife.
  3. Prepare Beets: Once the beets are cool enough to handle, use a towel to rub off their skins, then dice into 1/2-inch pieces.
  4. Cook Farro: Combine the farro and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 12-15 minutes until farro is cooked but still chewy. Drain and rinse with cold water.
  5. Make Vinaigrette: Whisk together minced garlic, whole grain mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, white wine vinegar, and 1/4 cup olive oil in a small bowl until well combined.
  6. Combine Salad Ingredients: In a large bowl, mix the cooked farro, diced red onions, baby arugula, toasted walnuts, crumbled feta, and chopped parsley. Drizzle with half the vinaigrette and toss gently to combine.
  7. Add Beets and Finish Salad: Gently fold the diced roasted beets into the salad mixture, adding more vinaigrette as desired to taste. Toss lightly to combine all flavors.

Notes

  • You can use either red or golden beets for a slightly different color and flavor profile.
  • Farro can be substituted with barley or quinoa if desired.
  • Toasting the walnuts enhances their flavor and crunch.
  • Leftover salad keeps well refrigerated for up to 2 days.
  • Adjust the amount of vinaigrette to suit your preferred level of dressing.

Find it online: https://marthatasty.com/roasted-beet-feta-farro-salad-recipe/