Farro Salad With Beets, Greens and Feta

By Martha Rose Shulman

Updated June 6, 2018

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour and 10 minutes
Rating
5(1,637)
Comments
Read comments

Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you’re in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.

Featured in: Getting Your Grains — and Greens, Too

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

  • 2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

  • 1 cup farro, soaked for one hour in water to cover and drained

  • Salt, preferably kosher salt, to taste

  • 2 tablespoons sherry vinegar

  • 1 teaspoon balsamic vinegar

  • 1 small garlic clove, minced or pureed

  • 1 teaspoon Dijon mustard

  • ½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

  • ½ cup broken walnut pieces

  • 2 ounces feta or goat cheese, crumbled (more if desired for garnish)

  • ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

18 grams carbs; 3 milligrams cholesterol; 271 calories; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 3 grams fiber; 171 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

  2. Step 2

    Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

  3. Step 3

    While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Tip

  • The roasted beets and cooked beet greens will keep for three or four days in the refrigerator, and the cooked farro for five days. You can assemble this salad hours or even a day ahead; it will redden with time.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,637 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

cheching

I have made this with both feta and goat cheese (not at the same time), and they were both equally delicious! Also, I'm not sure why the farro recipes on this site always call for an inordinate amount of olive oil in the vinaigrette, but I only used 1/4 cup and it was more than enough. The unintended benefit of reducing the olive oil is that it cuts a HECK of a lot of calories from this dish.

Erica

It says the beets are roasted in the notes, but I don't see anything about actually roasting them in the recipe?

kathrin

Great salad! But I wouldn't use that much oil next time...

Julia

Loved this salad!!! Thought it needed a little something more so added orange and grapefruit slices to it. Big hit!

Stephen in AP

A few notes: cook beets however you like; steam, roast, whatever; the result is closely similar. IMPORTANT: cook farro according to your package directions; some is pearled and cooks quickly; 45 minutes may ruin the farro you're using. If beet greens aren't viable, blanched chard is a wonderful choice. Half-cup of oil may seem like a lot, but this is a big salad: make the dressing as described. It is excellent with these ingredients. And splurge on the feta - use more like 6 ounces. GREAT SALAD!

DNYC

This is good with crumbled bleu cheese instead of feta or goat cheese.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.