Farro Salad with Beets and their Tops Recipe
A simple fall-inspired recipe for Farro Salad with Beets and their tops! This healthy, vegan adaptable salad can be made ahead for midweek meals and can be served warm or chilled.
How to Make the Best Farro Salad with Beets and their Tops
This Farro Salad with Beets and their Tops is the perfect fall dish that celebrates the whole beet—from root to leaf. The earthy sweetness of roasted beets pairs beautifully with the nutty, chewy texture of farro, while the sautéed beet greens add a wonderful depth of flavor and ensure nothing goes to waste.
What makes this salad so appealing is its versatility. You can serve it warm right after assembling, or make it ahead and enjoy it chilled throughout the week. The simple balsamic dressing brings all the flavors together without overwhelming the natural taste of the vegetables, and a handful of toasted nuts adds the perfect crunch.
Whether you’re looking for a hearty side dish or a light main course, this nutrient-packed salad delivers on both flavor and nutrition. It’s vegan-adaptable too—simply skip the pecorino or swap it for your favorite plant-based alternative.
Farro Salad with Beets and their Tops
A simple fall-inspired recipe for Farro Salad with Beets and their tops! This healthy, vegan adaptable salad can be made ahead for midweek meals and can be served warm or chilled.
Ingredients
Salad
Dressing
Toppings
Instructions
Prepare the Farro
- Set the farro to cook according to package directions. Fluff and let cool.
Prepare the Beets
- Slice the beet stems and greens off of the beets (saving them), then cut the beets in half and steam or roast. Once tender, peel and dice the beets into 1/2-inch cubes.
- Slice the beet greens and stems finely, then sauté in a skillet with olive oil, shallot, and garlic. Cook over medium heat until wilted, about 3–4 minutes.
Assemble the Salad
- Place farro, beets and their cooked greens in a medium bowl along with the basil, toasted nuts, olive oil, and balsamic vinegar. Toss well.
- Add the pecorino, then season with salt and pepper.
- Top with optional sunflower sprouts.
Notes
- This salad can be made ahead and stored in the refrigerator for midweek meals.
- Serve warm or chilled depending on your preference.
- For a fully vegan version, omit the pecorino or substitute with a plant-based cheese.
