Vegetarian

Roasted Beet and Farro Salad is simple to incorporate into your meal prep and makes for a simple and delicious lunch. Simply have all the ingredients prepped, then toss together in the morning before work, and you have a tasty meal that doesn’t require heating.

I love the chewy texture of farro for this salad paired with the beets and spinach and tangy balsamic vinaigrette. It’s a healthy lunch that you can feel good about eating. Farro contains more fiber than most whole grains and is also a good source of plant-based protein. Beets are little power houses of vitamins and minerals for your body. Did you know that a lot of us don’t get nearly the recommended amount of daily fiber in our diet? Dark, leafy greens, although a good source, are not the only source of fiber. One cup of beets contains 15% of our daily fiber needs. Do I even need to mention that spinach is good for your body?

My Roasted Beet and Farro Salad is adapted from Thug Kitchen’s (link to the cookbook)Roasted Beet and Quinoa Salad. If you have never checked out Thug Kitchen’s (link to the website) recipes, do yourself a favor–just do it. They are healthy, plant-based recipes that are as fun to read as they are to prepare. Just a heads up though, the authors generously sprinkle their recipes with gratuitous profanity. Personally, I find them both entertaining and informative.

Preparation for Roasted Beet and Farro salad takes a little time, but its’ simple. Preheat your oven to 400ºF. Begin by peeling your beets, then chopping them into small chunks. Place the beets in a large bowl, and add the avocado oil, balsamic vinegar, salt, and pepper. Toss to combine well. Place the prepared beets on a baking sheet and roast in the oven for about thirty minutes, stirring half way through. While the beets are cooking, cook your farro. Simply prepare as your package recommends.

Now make the dressing (or use your own favorite balsamic vinaigrette). I used two tablespoons diced onion, one teaspoon Dijon mustard, a quarter cup balsamic vinegar, a half cup olive oil, and a pinch each of salt and pepper. Place all the ingredients in a jar, and shake well to combine. Set the dressing aside.

Prepping the spinach is easy. If you’re like me, you’ll just want to remove the stems, then tear any large leaves into bite sized pieces. If you don’t mind the stems, then there’s no prep for you in this step. Just mix in a cup of spinach with each portion of your salad when ready to serve.

When the beets and farro are finished cooking allow to cool. Divide each equally among four containers that will be large enough to add a cup of spinach and your dressing to. To serve, add the spinach and dressing and toss. It’s really that simple, and oh so good for you. (Note: When I take mine to work, I place a cup of spinach on top of the beet and farro mixture and bring a small container of the dressing on the side. Then I toss it all together right before eating.) You could also mix in some fresh herbs like basil, parsley, or chives if you have them hanging around the kitchen.

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Roasted Beet and Farro Salad Yum

Roasted Beet and Farro Salad is simple to incorporate into your meal prep and makes for a simple and delicious lunch.

Votes: 2
Rating: 5
You:

Rate this recipe!

Course

Salad

Cuisine

American

Keyword

farro, salad, vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

For the dressing:

• 2 tablespoons diced onion
• 1 teaspoon dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• Himalayan pink salt to taste
• black pepper to taste

For the salad:

• 4 medium beets
• 1 teaspoon balsamic vinegar
• 3 teaspoons avocado oil
• Himalayan pink salt to taste
• black pepper to taste
• 2 cups farro Prepare to package directions.
• 4 cups fresh spinach

Course Salad Cuisine American Keyword farro, salad, vegetarian Prep Time 15 minutes Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients For the dressing: 2 tablespoons diced onion 1 teaspoon dijon mustard 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil Himalayan pink salt to taste black pepper to taste For the salad: 4 medium beets 1 teaspoon balsamic vinegar 3 teaspoons avocado oil Himalayan pink salt to taste black pepper to taste 2 cups farro Prepare to package directions. 4 cups fresh spinach

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat your oven to 400ºF.
2. Begin by peeling your beets, then chopping them into small chunks. Place the beets in a large bowl, and add the avocado oil, balsamic vinegar, salt, and pepper. Toss to combine well.
3. Place the prepared beets on a baking sheet and roast in the oven for about thirty minutes, stirring half way through.
4. While the beets are cooking, cook your farro. Simply prepare as your package recommends.
5. To make the dressing, simply place all the dressing ingredients in a jar, and shake to combine well. Set the dressing aside.
6. Prepping the spinach is easy. If you're like me, you'll just want to remove the stems, then tear any large leaves into bite sized pieces. If you don't mind the stems, then there's no prep for you in this step. Just mix in a cup of spinach with each portion of your salad when ready to serve.
7. When the beets and farro are finished cooking allow to cool. Divide each equally among four containers that will be large enough to add a cup of spinach and your dressing to. Refrigerate until ready to serve.
8. To serve, add one cup of the spinach to each bowl, and drizzle with the balsamic dressing to taste. Toss to coat all the ingredients.

Recipe Notes

When I take mine to work, I place a cup of spinach on top of the beet and farro mixture and bring a small container of the dressing on the side. Then I toss it all together right before eating.

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