Skillet Beet and Farro Salad Recipe

Name: Skillet Beet and Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium or 3 small beets, roasted; 1 cup farro, soaked for 1 hour in 1 quart water; Salt to taste; 1 ounce lightly toasted pistachios (scant 1/4 cup); 1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint; Freshly ground pepper; 2 tablespoons sherry vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1 small garlic clove, minced or pureed; 1 teaspoon Dijon mustard; ⅓ cup extra virgin olive oil; 2 tablespoons walnut oil; Crumbled feta for garnish (optional)

Servings: persons

2 medium or 3 small beets, roasted
1 cup farro, soaked for 1 hour in 1 quart water
Salt to taste
1 ounce lightly toasted pistachios (scant 1/4 cup)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
Freshly ground pepper
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
2 tablespoons walnut oil
Crumbled feta for garnish (optional)

1
Roast the beets and meanwhile cook the farro.
2
Place in a medium saucepan with the soaking water and bring to a boil.
3
Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay.
4
Turn off the heat and allow to sit for 15 minutes or longer in the water.
5
Drain through a strainer set over a bowl.
6
While the farro is cooking, make the vinaigrette.
7
Whisk together the vinegars, salt, garlic, and mustard.
8
Whisk in the oils.
9
Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water.
10
Peel and dice the beets and add, along with the herbs and pistachios.
11
Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium or 3 small beets, roasted, 1 cup farro, soaked for 1 hour in 1 quart water, Salt to taste, 1 ounce lightly toasted pistachios (scant 1/4 cup), and more.

Yes, Skillet Beet and Farro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skillet Beet and Farro Salad

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