Farro Salad

11 ingredients
5 steps

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 medium sized beets, scrubbed and dried
  • 1/2 cup farro, dry
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 2 medium sized carrots, thinly sliced on a mandolin
  • 2 small Persian cucumbers or 1 larger cucumber, thinly sliced on a mandolin
  • 3 scallions, chopped
  • 1 tablespoon chives, chopped
  • 3/4 cup feta
  • Kosher salt and pepper to taste

Directions

  1. 1
    Preheat oven to 425F.
  2. 2
    Drizzle beets with 1 tablespoon olive oil and wrap in tin foil. Bake for 25-35 minutes, depending on size, until a fork pierces through it easily. Let cool completely.
  3. 3
    Meanwhile, cook farro according to packaging instructions. Let cool completely.
  4. 4
    In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and lemon juice. Set aside.
  5. 5
    Once beets are cool, cut in half and slice with a mandolin into thin rounds. In a large bowl, toss beets, carrots, farro, scallions, chives, and feta. Pour in dressing and toss to coat. Season with salt and pepper to taste.

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