Jewel-Toned Delight: Farro Salad with Beets, Beet Greens, and Feta

I still remember the first time I tasted a farro salad. It was at a small farmer’s market in Tuscany, the air thick with the scent of sun-baked earth and ripening tomatoes. An elderly woman, her hands gnarled with age, offered me a sample – a vibrant mix of nutty farro, earthy beets, and creamy feta. The unexpected combination of flavors and textures transported me; it was simple, honest, and utterly delicious. This recipe, inspired by that unforgettable experience, captures the essence of rustic Italian cooking, bringing a touch of sunshine to any table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 3 beets with greens, beets roasted & stems washed and rinsed in 2 changes of water
• 1 cup cracked farro, soaked for one hour in water to cover and drained
• salt, preferably kosher salt, to taste
• 2 tablespoons sherry wine vinegar
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 1⁄2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
• 1⁄2 cup walnuts (broken pieces) (optional)
• 2 ounces feta (more if desired for garnish) or 2 ounces goat cheese, crumbled (more if desired for garnish)
• 1⁄4 cup chives or 1/4 cup mint

Equipment Needed

• Medium saucepan
• Large bowl
• Whisk
• Cutting board
• Chef’s knife

Instructions

1. Begin by preparing the beet greens. Bring 2 quarts of water to a boil in a medium saucepan. While waiting for the water to boil, fill a large bowl with ice water.
2. Once the water is boiling, add salt to taste to the boiling water, then add the washed and rinsed beet greens. Blanch the greens for exactly 2 minutes, then immediately transfer them to the bowl of ice water. This stops the cooking process and preserves their vibrant color.
3. Allow the beet greens to cool in the ice water for a few minutes. Once cooled, drain the greens thoroughly and squeeze out any excess water. This step is crucial to prevent the salad from becoming soggy. Chop the blanched and squeezed greens coarsely and set aside.
4. Now, cook the farro. Bring the water in the saucepan back to a boil. Add the drained farro to the boiling water.
5. Reduce the heat to low, cover the saucepan, and simmer for 45 minutes, stirring occasionally to prevent sticking. Cook until the farro is tender but still has a slight chew.
6. Remove the saucepan from the heat and allow the farro to swell in the cooking water for 10 minutes. This helps the grains absorb any remaining moisture and become even more tender. After 10 minutes, drain the farro thoroughly.
7. While the farro is cooking, prepare the vinaigrette. In a small bowl, whisk together the sherry wine vinegar, balsamic vinegar, salt, minced garlic, and Dijon mustard.
8. Gradually whisk in the extra virgin olive oil (or a combination of olive oil and walnut oil, if using) until the vinaigrette is emulsified and smooth.
9. Once the farro is drained, add it to a large bowl. Pour the prepared vinaigrette over the farro and toss to coat thoroughly.
10. Peel the roasted beets and dice them into bite-sized pieces. Add the diced beets to the bowl with the dressed farro.
11. Add the chopped beet greens, crumbled feta or goat cheese, and your choice of fresh herbs (chives or mint) to the bowl. If using walnuts, add them as well.
12. Toss all the ingredients together gently to combine. Taste and adjust seasonings, adding more salt if needed.
13. Serve the salad warm or at room temperature. You can sprinkle a little more feta or goat cheese over the top as a garnish before serving, if desired.

Expert Tips & Tricks

• Roasting the Beets: Roasting the beets intensifies their natural sweetness. Wrap them individually in foil and roast at 400°F (200°C) for 45-60 minutes, or until a knife inserted into the center meets no resistance. Let them cool slightly before peeling.
• Soaking the Farro: Soaking the farro for an hour helps to soften it and reduces the cooking time slightly.
• Vinaigrette Flavor: Experiment with different vinegars to customize the flavor of the vinaigrette. Red wine vinegar or apple cider vinegar can be substituted for the sherry wine vinegar.
• Make-Ahead Tip: The farro can be cooked ahead of time and stored in the refrigerator for up to 3 days. The vinaigrette can also be made in advance. Simply combine everything before serving.
• Balancing Flavors: The key to a great salad is balancing the flavors. Adjust the amount of salt, vinegar, and oil to your liking.

Serving & Storage Suggestions

This farro salad is delicious served as a light lunch, a side dish with grilled chicken or fish, or as part of a larger mezze platter. Serve it warm or at room temperature, depending on your preference.

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more over time. If storing, it’s best to add the feta or goat cheese just before serving to prevent it from becoming soggy. Reheat gently or enjoy cold. Freezing is not recommended as it can affect the texture of the farro and beet greens.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	141.4 kcal	–
Calories from Fat	136 g	96%
Total Fat	15.1 g	23%
Saturated Fat	3 g	14%
Cholesterol	6.7 mg	2%
Sodium	92.6 mg	3%
Total Carbohydrate	0.7 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.4 g	1%
Protein	1.2 g	2%

Variations & Substitutions

• Gluten-Free: Substitute the farro with quinoa or brown rice for a gluten-free option.
• Vegan: Omit the feta or goat cheese or substitute with a vegan cheese alternative.
• Seasonal Vegetables: Add other seasonal vegetables such as roasted butternut squash in the fall or grilled asparagus in the spring.
• Herbs: Experiment with different herbs such as parsley, dill, or basil.
• Nuts: Use other nuts such as toasted almonds, pecans, or pistachios instead of walnuts.
• Citrus Vinaigrette: Add a squeeze of lemon or orange juice to the vinaigrette for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned beets instead of roasting them?
A: Yes, you can use canned beets for convenience, but roasting them will provide a much richer, sweeter flavor. Just be sure to drain canned beets well before adding them to the salad.

Q: Is it necessary to soak the farro before cooking?
A: Soaking the farro is not strictly necessary, but it helps to soften the grains and reduces the cooking time slightly. If you skip the soaking, you may need to add a few extra minutes to the cooking time.

Q: Can I make this salad ahead of time?
A: Yes, you can make the salad ahead of time, but it’s best to add the feta or goat cheese just before serving to prevent it from becoming soggy.

Q: What can I use if I don’t have sherry wine vinegar?
A: Red wine vinegar or apple cider vinegar can be substituted for sherry wine vinegar.

Q: How do I store leftover farro salad?
A: Store leftover farro salad in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

This Farro Salad with Beets, Beet Greens, and Feta is more than just a recipe; it’s an invitation to embrace simple, seasonal ingredients and create a dish that is both nourishing and delicious. Don’t be afraid to experiment with different flavors and textures to make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp white wine or a refreshing glass of iced tea for a truly memorable meal. Happy cooking!