Farro Salad with Beets, Beet Greens, and Feta

Prep Time

15-20 minutes

Prep Notes

This is such a delicious and highly nutritious salad!!

Cooking Time

60-70 minutes


2 medium or 3 small beets(any color) with greens, the beets roasted, the greens stemmed and washed in 2 changes of water

1-cup farro, soaked for one hour in water to cover, then drained

Salt, preferably kosher salt, to taste

2 T. sherry vinegar

1 tsp balsamic vinegar

1 small garlic clove,pressed

1 tsp Dijon mustard

½ cup EVOO (may substitute1-2 T of walnut oil for 1-2T of EVOO)

½ cup broken walnut pieces,

2 oz feta cheese

¼ cup chopped fresh herbs such as chives, Italian parsley, tarragon, marjoram, thyme, mint, etc



  • Bring 2 quarts water to a boil in a medium saucepan.  Fill a bowl with ice water.  When watercomes to a boil, add salt to taste and the greens.  Blanch for 2 minutes, and transfer to the ice water. Allow to cool for a few minutes then drain and squeeze out excess water.  Chop coarsely and set aside.
  • Bring water back to a boil,and add the farro.  Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until farro is tender.  Remove from the heat and allow the grains to swell in the cooking water for about 10 minutes, then drain. 
  • While the farro is cooking, make the vinaigrette.  Whisk together the vinegars, salt, garlic and mustard.  Whisk in the oils. Add to the farro.  Peel and dice the beets and add, along with the beet greens, feta, herbs and walnuts.  Toss together and serve warm or room temperature with a little more cheese sprinkled over the top, if desired. 


Roast the beets while the farro is cooking.  Scrub them well, dry thoroughly, then wrap in foil, put on a baking pan and roast at 425 until tender( about 30-40 minutes)  When they are slightly cool, you can peel them and dice the, according to the recipe.


By Martha Rose Schulman