My sister got me hooked on farro and I am so glad! I try to get as many healthy whole grains in my diet as possible and farro has a texture I adore. Farro looks similar to barley, is very easy to make, and you can adjust the texture based on how long you cook. I really like that you can simply drain the farro once it reaches your desired texture, rather than having to soak up all the water into the grain like you do with quinoa, rice, and other small grains. This salad really highlights the nutty flavor of farro with the help of sweet cooked beets, goat cheese, and walnuts. Enjoy!
Oh, you may need to visit a health food store to find farro, if your regular grocer doesn’t carry it. I buy mine from the bulk bin section of my local health food store.
- 1 cup rinsed farro
- 2 and 1/2 cups salted water
- 3-4 large beets, trimmed of greens and bottom roots
- 1 cup Greek yogurt
- 1/2 cup chopped walnuts
- Goat cheese crumbles to top
- Fresh herbs, optional
- Bring the farro and salted water to a boil in a medium saucepan. Reduce heat and simmer with a closed lid. Cook for about 20 minutes until your desired texture. For a salad like this, I prefer a sturdier texture and that takes about 15-20 minutes. Some people like a softer grain, and in that case you may cook for 30 minutes. If there is any water remaining, simply drain. Set aside and let cool.
- Once your farro is cooking, start your beets. Place your beets in a large pot and cover with water. Bring to a boil and continue to boil until the beets are tender enough so that a knife easily slips into a beet, about 20 minutes. Remove the beets and rinse with cool water, rubbing the outside so the skin peels off. Chop the beets into your desired size and toss with the farro in a large bowl.
- Add 1 cup Greek yogurt and season generously with S/P. Taste and adjust seasoning/add more yogurt as needed. Stir in the walnuts and top with goat cheese crumbles. If you have fresh herbs on hand, a few chopped herbs would also go great with this salad.