If you’re looking for a hearty yet healthy dish that’s packed with flavor and nutrients, this Warm Farro, Beet, and Feta Salad with Herb Vinaigrette is the perfect choice. This recipe features nutty farro, sweet and earthy roasted beets, and creamy, tangy feta cheese, all brought together with a fresh herb vinaigrette. It’s a balanced meal that works well as a main dish or a side. This salad is also versatile, making it a great option for meal prep, potlucks, or a simple, wholesome weeknight dinner.
Ingredients
For the Salad:
- 1 cup farro
- 3 medium-sized beets, peeled and cut into wedges
- 2 tablespoons olive oil (for roasting beets)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts (optional, for added crunch)
- 2 cups baby arugula or mixed greens
- Salt and pepper to taste
For the Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Preparation
Step 1: Cook the Farro
- Rinse the farro under cold water. Bring a large pot of water to a boil, add a pinch of salt, and then add the farro.
- Cook the farro for about 25-30 minutes or until it’s tender but still has a bit of chew. Drain and set aside, keeping it warm.
Step 2: Roast the Beets
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
- Roast the beets for 30-35 minutes, or until they are fork-tender. Flip halfway through to ensure even roasting.
Step 3: Prepare the Herb Vinaigrette
- In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, lemon juice, honey, minced garlic, parsley, and dill.
- Whisk or shake the ingredients until well combined. Season with salt and pepper to taste.
Step 4: Assemble the Salad
- In a large serving bowl, combine the warm cooked farro, roasted beets, and crumbled feta cheese.
- Pour the herb vinaigrette over the mixture and toss gently to coat all the ingredients.
- Add the baby arugula or mixed greens just before serving to keep them fresh.
Step 5: Serve
- Transfer the salad to individual plates or a large serving platter.
- Sprinkle with chopped walnuts for added texture, if desired. Enjoy while warm or at room temperature.
Cooking Notes
- Farro: You can use pearled, semi-pearled, or whole farro, but cooking times will vary. Pearled farro cooks faster (15-20 minutes), while whole farro may take up to 40-50 minutes.
- Beets: For quicker preparation, you can use pre-cooked or canned beets, but fresh roasted beets offer the best flavor.
- Vinaigrette: Feel free to adjust the herbs based on what you have on hand. Fresh basil, chives, or cilantro can be excellent alternatives.
Serving Suggestions
- This salad can be enjoyed warm or cold, making it ideal for any season.
- Serve as a main course with a slice of crusty bread for a complete meal.
- Pair it with grilled chicken, salmon, or tofu for added protein.
Tips
- To prevent staining your hands while handling beets, wear disposable gloves or use a piece of parchment paper.
- Make a double batch of the vinaigrette and store it in the fridge for up to a week. It’s great for other salads or as a marinade.
- You can make the farro and beets ahead of time. Simply store them in separate containers in the fridge and assemble the salad when ready to eat.
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Nutritional Information (per serving):
- Calories: 320
- Protein: 10g
- Carbohydrates: 35g
- Fat: 16g
- Sodium: 340mg
- Fiber: 7g
Conclusion
This Warm Farro, Beet, and Feta Salad with Herb Vinaigrette is a delightful combination of textures and flavors, making it a satisfying and nutritious meal option. Whether you’re looking for a quick dinner or a dish to impress guests, this salad has it all: wholesomeness, vibrant colors, and a deliciously balanced taste.
Print
Warm Farro, Beet, and Feta Salad with Herb Vinaigrette
- Total Time: 1 hour
Ingredients
Scale
For the Salad:
- 1 cup farro
- 3 medium-sized beets, peeled and cut into wedges
- 2 tablespoons olive oil (for roasting beets)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts (optional, for added crunch)
- 2 cups baby arugula or mixed greens
- Salt and pepper to taste
For the Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
Step 1: Cook the Farro
- Rinse the farro under cold water. Bring a large pot of water to a boil, add a pinch of salt, and then add the farro.
- Cook the farro for about 25-30 minutes or until it’s tender but still has a bit of chew. Drain and set aside, keeping it warm.
Step 2: Roast the Beets
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
- Roast the beets for 30-35 minutes, or until they are fork-tender. Flip halfway through to ensure even roasting.
Step 3: Prepare the Herb Vinaigrette
- In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, lemon juice, honey, minced garlic, parsley, and dill.
- Whisk or shake the ingredients until well combined. Season with salt and pepper to taste.
Step 4: Assemble the Salad
- In a large serving bowl, combine the warm cooked farro, roasted beets, and crumbled feta cheese.
- Pour the herb vinaigrette over the mixture and toss gently to coat all the ingredients.
- Add the baby arugula or mixed greens just before serving to keep them fresh.
Step 5: Serve
- Transfer the salad to individual plates or a large serving platter.
- Sprinkle with chopped walnuts for added texture, if desired. Enjoy while warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sodium: 340mg
- Protein: 10g