Farro and Roasted Beet Salad
6 servings
80 minutes
Farro and roasted beet salad is a harmony of flavors and textures inspired by Italian cuisine. Farro, an ancient grain, adds richness and a light nutty note to the dish. Roasted beets bring natural sweetness and a velvety texture, while a fragrant dressing of balsamic and wine vinegar highlights the depth of flavor. Crunchy pistachios and fresh herbs add brightness, while feta pieces contribute creaminess. This salad is perfect as a nutritious standalone dish or as a side to meat and fish dishes. Its balanced taste makes it a favorite choice in the fall-winter season when hearty and warming meals are desired. Perfect Italian simplicity and flavor in every forkful.
1
While the beet is baking, prepare the farro. Place the grain in a medium-sized pot with the soaking water and bring to a boil. Add salt to taste, cover with a lid, reduce heat and cook for 45-60 minutes until the grains start to break apart. Remove from heat and let sit for 15 minutes. Drain the water into a bowl.
- Salt: to taste
2
While the farro is cooking, prepare the vinegar dressing. Whisk together both vinegars, salt, garlic, and mustard. Add both oils. Pour into a large skillet, add the farro and a few tablespoons of the cooking water.
- Wine vinegar: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Salt: to taste
- Garlic: 1 clove
- Dijon mustard: 1 teaspoon
- Extra virgin olive oil: 1 glass
- Walnut oil: 2 tablespoons
- Beetroot: 2 pieces
3
Clean and chop the beetroot, add it with herbs and pistachios. Stir over medium heat until the mixture is warmed through, and serve with feta pieces if desired.
- Beetroot: 2 pieces
- Fresh herbs: 70 g
- Roasted pistachios: 30 g
- Feta cheese: to taste
