Roasted Beet & Farro Salad

Nothing beets a good hearty salad…. (hehe) I was so excited to plant my own beets this season and to see that they actually grew! I knew I had to make something delicious with them and this recipe was perfect. Using both the beet and the beet green in this recipe gives it so much flavor. Don’t believe me? Give it a try!

  • Author: Blakely Trettenero



3 beets, peeled and sliced into 1/4 inch rounds

1 red pepper, cut in strips

Olive oil, salt, pepper

1 cup farro, cooked according to package directions

1 shallot, chopped

2 cloves garlic, minced

Greens from 2 beets, chopped

1 teaspoon red wine vinegar

Juice from 1/2 lemon

Goat cheese


Juice from 1 lemon

1 teaspoon Dijon Mustard

2 tablespoons Grapeseed oil


Preheat your oven to 375 degrees F

On a parchment paper lined sheet tray add the sliced beets and red pepper. Drizzle with oil and season with salt and pepper. Bake for 25 minutes or until the beets are tender

While the beets are baking cook the farro according to the package directions

In a sauté pan heat up oil over medium high heat and add in the chopped shallot and cook for 1-2 minutes

Add in the minced garlic and cook until fragrant, about 30 seconds

To the pan add in the chopped beet greens, stirring often, until they wilt 

Add in the red wine vinegar, lemon juice, and season with salt and pepper. Cook for another minute or two

In a bowl add in the cooked farro, cooked beets and red pepper, and cooked beet greens. Toss to combine

In a small bowl make the vinaigrette by whisking together the lemon juice, dijon mustard, salt, pepper, and grapeseed oil until combined

Add the vinaigrette to the salad, toss, and add crumbled goat cheese to the top when serving. YUM!