Farro Beet Salad Recipe

Farro: A nutty ancient grain that adds a chewy texture to the salad.

Beets: Roasted to bring out their natural sweetness and diced for easy mixing.

Arugula: Fresh and peppery, it adds a vibrant green and a slight bite.

Feta cheese: Crumbled for a creamy, tangy contrast to the other ingredients.

Walnuts: Toasted for a crunchy texture and rich, nutty flavor.

Olive oil: Used in the dressing to add a smooth, fruity base.

Balsamic vinegar: Provides a tangy sweetness that complements the beets and honey.

Honey: Adds a touch of sweetness to balance the acidity of the vinegar.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Freshly ground for a bit of heat and depth.

When roasting beets, make sure to wrap them tightly in foil to retain moisture and enhance their natural sweetness. After roasting, use a paper towel to gently rub off the skins; this method is less messy and more efficient than peeling with a knife.

• uncooked farro - Substitute with quinoa: Quinoa is a great alternative as it has a similar texture and is also a good source of protein and fiber.

• roasted and diced beets - Substitute with roasted and diced sweet potatoes: Sweet potatoes offer a similar sweetness and texture, making them a good replacement for beets.

• fresh arugula - Substitute with baby spinach: Baby spinach has a similar tender texture and mild flavor, which works well in salads.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a suitable alternative.

• toasted walnuts - Substitute with toasted pecans: Pecans provide a similar crunch and slightly sweet flavor, which complements the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat profile, making it a good substitute for olive oil.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and depth of flavor, making it a good alternative to balsamic vinegar.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener in the dressing.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, making it a good alternative.

• To store your farro beet salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days, allowing you to enjoy it throughout the week.
• If you want to keep the arugula crisp, consider storing it separately and adding it just before serving. This prevents it from wilting due to the moisture from the beets and dressing.
• For freezing, note that the texture of the arugula and feta cheese might change. If you plan to freeze, it's best to leave these ingredients out and add them fresh when you're ready to eat.
• To freeze, place the farro and beet mixture in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to eat, thaw the salad in the refrigerator overnight. Once thawed, add fresh arugula and feta cheese, then toss with the dressing.
• For the best flavor, consider making a fresh batch of the dressing after thawing. This ensures the salad tastes as vibrant as when it was first made.

• For a quick and easy method, use the microwave. Place the farro beet salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Add a splash of olive oil to a skillet over medium heat. Add the salad and stir occasionally until warmed through, about 3-5 minutes. This method helps maintain the texture of the arugula and walnuts.

• For a slightly crispy texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and cover with foil. Heat for about 10-15 minutes, or until warmed through. This method helps keep the feta cheese from melting too much.

• If you have an air fryer, you can use it to reheat the salad. Preheat the air fryer to 350°F (175°C). Place the salad in the basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can give a nice crisp to the walnuts.

• For a cold option, consider turning the leftovers into a chilled salad. Simply toss the salad with a bit more olive oil and balsamic vinegar to freshen it up. This method is perfect for a quick and refreshing meal.

• Saucepan: Use this to cook the farro according to the package instructions.

• Colander: This will help you drain the cooked farro.

• Aluminum foil: Wrap the beets in this before roasting them.

• Oven: Preheat and use this to roast the beets until they are tender.

• Cutting board: Use this as a surface to peel and dice the roasted beets.

• Chef's knife: This is essential for peeling and dicing the roasted beets.

• Mixing bowl: Combine the cooked farro, roasted beets, arugula, feta cheese, and toasted walnuts in this.

• Small bowl: Whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper in this.

• Whisk: Use this to mix the dressing ingredients together.

• Measuring cups: These will help you measure out the farro, arugula, feta cheese, and walnuts.

• Measuring spoons: Use these to measure the olive oil, balsamic vinegar, honey, salt, and black pepper.

• Salad tongs: These will help you toss the salad to combine all the ingredients evenly.

Cook farro in advance: Prepare farro a day ahead and store it in the fridge to save time on the day of assembly.

Use pre-cooked beets: Purchase pre-cooked or vacuum-sealed beets to skip the roasting step.

Toast walnuts in bulk: Toast a large batch of walnuts and store them for future recipes.

Make dressing ahead: Whisk the dressing ingredients together and store in a jar for quick use.

Batch prep ingredients: Dice extra beets and crumble extra feta cheese to use in other salads or dishes throughout the week.