Beet and Farro Salad with Mint

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1 cup farro (or other grain, see notes above)

3 cup vegetable broth or salted water

2 large beets

1/4 cup diced onion or green onion

1 jalapeño or serrano, minced (optional)


2 tablespoon olive oil

2 tablespoons fresh minced mint

2 tablespoons sherry or apple cider vinegar

1 teaspoon mustard

1 teaspoon honey

1 small clove garlic, minced

1/4 teaspoon salt (or more)


For best results with farro, soak it overnight in 4 cups of water. In the morning, drain and add the vegetable broth or salted water in a medium pot. Cover, bring to boil, then reduce heat and simmer for 25 minutes until very tender. (If you can’t soak it, it will take closer to 45 minutes to cook.)

While it cooks, peel and dice the beets into 1/2″ chunks. You will have about 3 cups raw.

When the farro is tender, strain the leftover broth INTO A SKILLET. Add the beets to the skillet, cover and simmer 15 minutes until the beets are just tender. The broth may be cooked off or you may need to add a bit more water. Keep an eye on it.

Whisk together the dressing ingredients.

When the beets are done, add the the farro and pour the dressing over. Toss to combine. Add the onion and jalapeño if using. Mix well. Cover and let sit at room temperature until ready to serve. Garnish with more fresh mint if you got it. 


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