Roasted Beet Feta Farro Salad

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Roasted Beet Feta Farro Salad

This beet feta farro salad has the perfect balance of roasted vegetables, greens and grains with baby arugula and toasted walnuts tossed in white wine vinaigrette.

Prep Time10

Cook Time55

Total Time1 5

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For 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

For farro

1 cup pearled farro
3 cups water

For 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

For salad

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

Preheat the oven to 400 degrees F.
Place each beet on an individual piece of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Fold into loose packets on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
When the beets are cool enough to handle, use a towel to rub off their skins. Dice the beets into 1/2-inch pieces.
Combine the farro and water in a medium saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for 12-15 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer. Rinse with cold water.
For the vinaigrette, whisk the garlic, mustard, salt, pepper, lemon juice, white wine vinegar and olive oil in a small bowl.
In a large bowl, combine the farro, red onions, arugula, walnuts, feta and parsley. Drizzle with half the vinaigrette. Toss to combine.
Gently fold in the diced beets, adding more vinaigrette as desired.

Notes

For a shortcut, you can use packaged roasted beets. Pat off their excess juices with a towel before dicing them.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 3 days. You can still keep dressed salad, but the greens will become softer faster. You can always add fresh baby arugula.

You can make the beets, farro and vinaigrette up to 2 days in advance. Let them all sit at room temperature for at least 15 minutes before assembling the salad.

Use brown rice to make the salad gluten free.

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