Go Back
farro and beet salad featured

Golden Beet and Farro Salad with Feta and Maple Pecans

A hearty, nutritious salad featuring tender golden beets, chewy farro, tangy feta cheese, and maple-glazed pecans, all dressed in a vibrant herb-infused olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Grain & Pasta Salads
Cuisine: Mediterranean-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 golden beets
  • 1 cup farro
  • 1¾ cups vegetable broth
  • ⅓ cup crumbled feta cheese
  • ⅓ cup pecans
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon plus 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh sage
  • Juice of half a lemon
  • Freshly ground black pepper
  • 2 tablespoons maple syrup
  • 1 small dash cayenne pepper

Equipment

  • Baking dish or aluminum foil
  • Saucepan
  • Skillet
  • Mixing bowl

Method
 

  1. Preheat oven to 385°F. Wrap washed, trimmed beets in foil and roast 35-45 minutes until tender. Cool, peel, and cube into ½-inch pieces.
  2. Bring broth to boil, add farro, reduce heat and simmer 15-25 minutes until tender. Drain and set aside.
  3. Heat olive oil until warm, remove from heat. Add chives, sage, 1 teaspoon salt, lemon juice, and black pepper. Whisk and let rest.
  4. Toast pecans in a skillet, add maple syrup and cayenne. Stir until coated and bubbling, then cool on greased foil.
  5. Combine farro, beets, feta, and pecans in a bowl. Add dressing, toss gently, and season to taste.

Notes

  • Store assembled salad in the refrigerator for up to 3 days.
  • For best results when making ahead, store components separately and combine just before serving.
  • This salad can be customized with red beets, different grains, or by adding kale for extra nutrition.