Skillet Beet and Farro Salad

By Martha Rose Shulman

Skillet Beet and Farro Salad
Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.
Total Time
1 hour 20 minutes
Rating
5(440)
Comments
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This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting. Cook your farro until you see that the grains have begun to splay so they won’t be too chewy and can absorb the dressing properly.

Featured in: Healthy Comforting Food: Warm Skillet Salads

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Ingredients

Yield:Serves 6

    For the Salad

    • 2medium or 3 small beets, roasted
    • 1cup farro, soaked for 1 hour in 1 quart water
    • Salt to taste
    • 1ounce lightly toasted pistachios (scant ¼ cup)
    • ¼cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
    • Freshly ground pepper

    For the Dressing

    • 2tablespoons sherry vinegar
    • 1teaspoon balsamic vinegar
    • Salt to taste
    • 1small garlic clove, minced or pureéd
    • 1teaspoon Dijon mustard
    • ⅓cup extra virgin olive oil
    • 2tablespoons walnut oil
    • Crumbled feta for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

284 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 190 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Roast the beets and meanwhile cook the farro. Place in a medium saucepan with the soaking water and bring to a boil. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay. Turn off the heat and allow to sit for 15 minutes or longer in the water. Drain through a strainer set over a bowl.

  2. Step 2

    While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic, and mustard. Whisk in the oils. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water. Peel and dice the beets and add, along with the herbs and pistachios. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.

Tips
  • Advance preparation: The cooked farro and the roasted beats will keep for 3 or 4 days in the refrigerator.
  • If you want to reduce the fat and calories in this dish, substitute buttermilk for some of the oil. Be careful not to allow the dressing to come to a boil when you heat it in the pan or the buttermilk will curdle.

Ratings

5 out of 5
440 user ratings
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Comments

Megan

I made this almost exactly as directed and it was fantastic. No leftovers and my 2 and 5 year olds ate it too. The only change I made was to add the beet greens into the skillet to make it a more complete one dish meal. I didn't use quite all of the dressing, and I did use feta. The only herb I added was flat leaf parsley. Definitely going to do this one again.

Jim

First made 12/15/18 -best to double the recipe - otherwise, only 2-3 lunch portions -2 cups uncooked farro -2 package of TJ’s beets -add 2 bunches of kale -no need to double the dressing -needs hot sauce

ET

Delicious - more than the sum of its parts. I chopped one bunch of lacinato kale and sauteed it in the skillet before adding the vinaigrette. I used scant oil in the vinaigrette then drizzled the beets and farro with buttermilk before stirring them into the warmed vinaigrette, less chance of curdling. Served it tonight with feta cheese and hot sauce - I'll add grilled pork sausages to tomorrow's leftovers.

Will try adding a bit of grated nutmeg next time I cook this.

A in RVA

I am GF - modified and made this with brown rice instead. Delish! Was good the night of warm and the next day out of the fridge as a cold salad. Leftovers even kept well the day after that though the brown rice got a bit crunchy - in the future when I make this for meal planning lunches, I will over cook the brown rice a bit to help keep it a bit softer as a cold salad.

Erik

I was going for a dish that resembled the one so artfully displayed in the photo. Instead I ended up with an overly oily mess of purple.

Ari

This recipe is perfect and also adaptable. I’ve now also made it with golden beets, regular mustard, subbed different vinegars… all delicious. Do not skip the crunch element, the pistachios take it to the next level. Highly recommend TJ’s 10-min farro to cut down cooking time.

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