Raise your hand if you’ve ever had farro. I’m hoping that a lot of you did, but if you’re anything like me, well then you probably didn’t. Clearly I’ve been living under a rock for the past 25 years of my life because up until about 2 weeks ago, I had never had this grain. Gasp. I know. It’s terrible. But I’m fairly certain, with the exception of Thanksgiving day, I’ve made up for not eating this fabulous grain the last 25 years. I’ve literally made some variation of farro every single day for 2 weeks. It’s life changing. Perfect. Delicious. I’m 100% totally obsessed.
Farro, Beet and Herb Salad is seriously my new go-to lunch. Not only is it fairly easy to make, but it literally gets better each and every day it sits in the fridge. Basically this is my new favorite meal. And it’s probably a good idea for you to make it. It’s light and packed with flavor so it’s a perfect post-thanksgiving dish.
- 2 cups farro
- 5 cups water
- 2 tsp kosher salt
- 6 red beets, boiled and peeled
- 1/4 cup chopped chives
- 1/4 cup chopped mint
- 1/4 cup red wine vinegar
- 2 tsp honey
- 1/2 cup olive oil
- salt and pepper
- 2 tbsp goat cheese
- Place the uncooked farro in a pot along with the water and salt. Bring to a boil, turn down the heat a bit, and simmer for about 25 minutes, until the grain has absorbed all of the water. Transfer the cooked farro to a large bowl and set aside.
- Cut the beets into a 1/2 inch dice and add to the bowl. Add the chives and mint to the bowl as well.
- In a mason jar with a lid, or bowl, combine the red wine vinegar, honey and olive oil. Shake or stir the mixture until it emulsifies. Taste and season with salt and pepper as needed. Add 3-4 tbsp of this vinaigrette to the farro mixture. Toss everything together to combine. Taste and add more vinaigrette or salt and pepper as needed.
- Crumble goat cheese on top to serve.
Farro can be found at most high end markets or you can order it online.
Be sure to check out my fellow Fall Fest Bloggers and see what they’ve whipped up this week:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge
Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon
Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette