Warm Beet & Greens Farro Salad

This Beet and Farro Salad is the kind of recipe summer was made for. It's packed with fresh farmers market ingredients, celebrates peak-season produce, and is hearty enough to enjoy as a light meal or bring along to your next backyard barbecue or potluck. With earthy beets, tender beet greens, fragrant dill, chewy farro, and a bright homemade vinaigrette, every bite is loaded with flavor and nourishing ingredients.

One of my favorite things about shopping at the farmers market this time of year is finding beautiful bunches of freshly harvested beets, complete with their vibrant greens still attached. If you've been tossing those greens in the compost, don't! They're packed with nutrients and add incredible flavor to this salad. Using the entire vegetable is one of the simplest ways to reduce food waste while getting the most from your seasonal produce.

Even better, this healthy farro salad tastes wonderful the day it's made but somehow becomes even more flavorful after a day or two in the refrigerator. The grains soak up the tangy vinaigrette, making it an ideal recipe for meal prep, weekday lunches, or preparing ahead for summer gatherings. I love serving it slightly warm or at room temperature alongside grilled chicken, wild salmon, or burgers fresh off the grill.

Chewy farro is tossed with a simple homemade dressing made from extra virgin olive oil, Dijon mustard, garlic, scallions, honey, and apple cider vinegar for a bright, zesty finish. Instead of roasting the beets, I boil them—a method we use often on our farm because it's quick, easy, and allows the beets to retain their naturally sweet flavor and tender texture. The beet greens are lightly sautéed before being folded into the salad along with roasted hazelnuts, creamy feta cheese, and plenty of fresh dill. The result is a colorful, nutrient-rich summer salad that highlights the very best of the season and proves just how delicious eating locally can be.

Warm Beet & Greens Farro Salad

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4-6

Ingredients

  • 1 cup of farro

  • 1 small bunch of beets, with their greens (if the greens don't look good use another green such as Swiss chard or spinach).

  • 4 Tablespoons extra virgin olive oil

  • 2 Tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons honey or maple syrup

  • 2 finely chopped scallions, white and pale green parts only.

  • salt and pepper to taste

  • 3/4 cup crumbled feta cheese

  • 1/2 cup finely chopped dill

  • 1/4 cup finely chopped roasted hazelnuts

Preparation

  1. Rinse the farro and then cook according to package directions. Once the farro is done cooking drain it and keep to the side.

  2. While the farro is cooking chop your beets into 1/2 inch chunks. Then very roughly chop your beet greens into small pieces. Keep the greens to the side and place the beet roots in a large pot of boiling salter water with a splash of lemon juice or white vinegar (this will help them retain their color though it's not necessary) and cook until fork tender, about 8-10 minutes (cooking times will very depending on the size of your beets). Once tender drain the beets and keep to the side.

  3. Prepare the dressing by whisking together all the ingredients (olive oil through salt and pepper) until well combined. Taste for seasonings and adjust as needed.

  4. Heat a large cast iron pan over medium-high heat. Add just a touch of olive oil to the pan and then add in your beet greens, cook until just wilted, about 3-5 minutes. Season with salt and pepper and remove from the heat.

  5. In a large bowl toss the cooked farro with the beets, beet greens, and dressing. Add in the feta cheese, hazelnuts and dill. Toss again and

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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