Best 5 Farro Salad With Beets Greens And Feta Recipes
Farro salad with beets greens and feta is a delectable dish that combines the earthy flavor of farro with the sweetness of beets and the tanginess of feta cheese. It's a perfect blend of textures and flavors, making it a great option for a light lunch or a hearty side dish. The addition of beets greens adds a slightly bitter note that balances out the sweetness of the beets, while the feta cheese provides a salty and creamy contrast. This salad is packed with nutrients, making it a healthy and satisfying choice.
Here are our top 5 tried and tested recipes!
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two 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 the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
NY TIMES FARRO SALAD WITH BEETS, BEET GREENS AND FETA
Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty feta or goat cheese. The farro will absorb the color from red beets, giving this salad a pinkish tint. Be sure to cook the farro until tender, or else the salad will be chewy.
Provided by Nado2003
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two 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.
- 2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- 3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : Calories 141.4, Fat 15.1, SaturatedFat 3, Cholesterol 6.7, Sodium 92.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 1.2
WARM FARRO-AND-WINTER-GREENS SALAD
In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.
Provided by Greg Lofts
Categories Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
- Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
- Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
FARRO SALAD WITH BEETS, BEET GREENS AND FETA
Number Of Ingredients 1
Steps:
- PREPARATION Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two 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 the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish. Tip The roasted beets and cooked beet greens will keep for three or four days in the refrigerator, and the cooked farro for five days. You can assemble this salad hours or even a day ahead; it will redden with time.
Tips:
- Choose the right farro: For this salad, use semi-pearled or pearled farro, which has been partially or fully dehulled and cooks in about 30 minutes.
- Cook the farro perfectly: Rinse the farro well before cooking to remove any dirt or debris. Use a ratio of 1 part farro to 2.5 parts water or broth and bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender but still has a slight chew. Drain any excess water.
- Roast the beets: To enhance their natural sweetness, roast the beets in a 400°F oven for about 45-60 minutes, or until tender. Allow them to cool slightly before handling.
- Use fresh greens: For the best flavor and texture, use fresh, tender greens such as baby kale, arugula, or spinach. Wash and dry the greens thoroughly before using.
- Make the dressing ahead of time: The dressing for this salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, whisk the dressing until smooth before tossing with the salad.
Conclusion:
This farro salad with beets, greens, and feta is a delicious and satisfying meal that is perfect for lunch or dinner. It is packed with flavor, texture, and nutrients, making it a healthy and satisfying choice. The combination of roasted beets, tender farro, fresh greens, and tangy feta cheese creates a delightful medley of flavors and textures that will appeal to everyone. Whether you are looking for a light and refreshing meal or a hearty and nutritious salad, this farro salad is sure to please.
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