Farmer’s Market Farro Salad


  • 3 cups farro
  • 3 cups chicken broth
  • 2 large beets and greens, peeled and chopped into 1/2 inch chunks
  • 1 tablespoon fennel herb, chopped and/or 1/2 cup fennel root, chopped
  • 2 garlic cloves or 1/4 cup garlic curls, chopped
  • 1 red onion, chopped
  • 1 cup extra virgin olive oil, divided, more to taste
  • 4 to 6 ounces crumbled feta; I used Marianne’s raw goat milk feta
  • 1/2 cup chopped fresh herbs like basil, oregano, mint, sage, and parsley
  • 2 tablespoons balsamic vinegar, or to taste
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 cup nuts (walnuts, pecans, almonds or pine), toasted


  • Combine the beets, greens, garlic, onion and fennel or other fresh herbs with 1/4 cup of olive oil.
  • Spread on a baking sheet, and roast in a hot oven (400 F) until beets are soft.
  • In the meantime, bring chicken stock to a boil in a Dutch oven or large pot.
  • Add farro and cook until soft, about 45 minutes.
  • Let sit ten minutes to fluff, and then drain any remaining liquid.
  • For the vinaigrette, whisk together the remaining 1/2 cup olive oil, 2 tablespoons balsamic vinegar, mustard, salt and pepper, and fresh herbs.
  • In a serving bowl, combine the farro with the roasted beet mixture, vinaigrette and cheese. Top with roasted nuts and serve warm or at room temperature.
  • Variations: Substitute kale or braising greens for the beet greens. Blue cheese, especially Sapphire Blue from Teton Valley Creamery, would also be a great addition.

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