Farro Salad

By • November 18, 2016 0 Comments

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Author Notes: A simple salad with a simple balsamic dressing, topped with carrots, beets, cucumbers and fetaVicky | Things I Made Today

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Serves 4

  • 4 tablespoons olive oil, divided
  • 2 medium sized beets, scrubbed and dried
  • 1/2 cup farro, dry
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 2 medium sized carrots, thinly sliced on a mandolin
  • 2 small Persian cucumbers or 1 larger cucumber, thinly sliced on a mandolin
  • 3 scallions, chopped
  • 1 tablespoon chives, chopped
  • 3/4 cup feta
  • Kosher salt and pepper to taste
  1. Preheat oven to 425F.
  2. Drizzle beets with 1 tablespoon olive oil and wrap in tin foil. Bake for 25-35 minutes, depending on size, until a fork pierces through it easily. Let cool completely.
  3. Meanwhile, cook farro according to packaging instructions. Let cool completely.
  4. In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and lemon juice. Set aside.
  5. Once beets are cool, cut in half and slice with a mandolin into thin rounds. In a large bowl, toss beets, carrots, farro, scallions, chives, and feta. Pour in dressing and toss to coat. Season with salt and pepper to taste.

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