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Farro, Beet and Herb Salad

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Gaby


  • 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.


Serving: 2g