Farro, Beet and Herb Salad

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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.

Farro, Beet and Herb Salad

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Salad


  • 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.

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


  1. I have a love hate relationship with farro. In it’s whole form, as your using it, I find the texture to be temperamental. Very quickly become unpleasantly gummy or too tough and overcooked. Still, it has great value as a whole grain fit for consumption… so how do you argue with that?

    I think your recipe sounds wonderful. In the past, I’ve tossed farro with a mint and basil heavy herb ‘pesto’, I’ve done a rapid stir fry with minced garlic, ginger, fish sauce, scallions, mint, basil, an egg, and of course the farro, which was nice. And once I tried grinding it up and made oatmeal out of it – the texture is great.

  2. Looks great! I bought some Farro a while back, but haven’t used it yet. I’m definitely going to try this recipe, but I’m not a big fan of mint. Do you think parsley would work as a substitute? or just omit the herbs?

  3. I bought farro yesterday! I went to a school potluck last week and someone brought a farro salad from Gelson’s that everyone raved about. I’m going to try to remake it this week and see what kind of crack they put in it that made 25 adults love it so much!
    Def trying your recipe too!

  4. I have been under the rock with you, but tried this recently, and found it very interesting. This salad sound delish – I would love a good go-to lunch!!

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