Farro Salad with Beets and Carrots
January 3, 2013

Farro Salad with Beets and Carrots | The Full Helping

As I dive back into the swing of things, it’s nice to look back on my holiday time and appreciate how restorative it was. Restoration came in the form of quality time with dear friends, lots of wandering around random NYC neighborhoods, and nourishing food.

One particular evening combined all three of these things. It involved a trip to Eat restaurant in Greenpoint with my friend Rose, a writer and photographer whom I first met when we were editorial assistants together in what seems like another lifetime. My friendship with Rose is very dear to me; we’ve always admired and taken care of each other, applauding each other’s endeavors and encouraging each other to be our best selves. I always look forward to seeing her when I go home, and I can always count on her to suggest cool places to meet.

On this particular evening, she suggested Eat, a restaurant that features local, organic fare and unique serving pieces.

IMG_3574

The food at Eat is sourced exclusively from small, local producers. Unlike some local and organic eateries, however, Eat prices its food reasonably; a filling vegetarian entrée is $14, and a cup of organic soup, served with bread, is $4. In addition to serving healthy, organic food, Eat’s mission is to promote and preserve what the restaurant calls “a handmade life.” All of its furniture, metal work and ceramics are made by the restaurant’s seemingly tireless owner, Jordan Colón, and other regional artisans.

On the evening Rose and I visited, Eat was hosting a communal, donation based supper and also putting up some of its beautiful ceramic items for sale. I was really touched to see locals flocking in, enjoying the good food, and examining some of Jordan’s craftwork. A plethora of freshly cooked dishes were perched on the counter, and patrons could help themselves:

IMG_3575

Meanwhile, Eat’s chefs were busy prepping more as the dishes ran low:

IMG_3577

Highlights of the evenings offerings included roasted rutabaga and greens, which were so good my mouth is watering just recalling them:

IMG_3578

A farro salad with (I think) fennel and leeks:

IMG_3579

And sauteed kale with pumpkin seeds:

IMG_3580

There was also house made kimchi with polenta (an odd combination, but really good), fresh bread, eggnog made with coconut milk (the restaurant is not vegan, but it was mighty vegan friendly) and my personal favorite, a farro dish with beets and carrots. I had multiple servings of all of the above, and savored every bite.

I also decided, a few days later, to imitate the beet, carrot, and farro dish. What resulted was really great, and I’m pleased to say it’s one of the vegan dishes that my mom has raved about most. It’s not hard to make, and it is absolutely beautiful to look at.

Farro Salad with Beets and Carrots | The Full Helping

Farro Salad with Beets and Carrots

Author - Gena Hamshaw
Yields: 4 people

Ingredients

  • 3

    medium beets, stemmed and cut into quarters

  • 4

    large carrots, peeled and cut into 1/2 inch pieces

  • 1

    small yellow or white onion, diced

  • 1

    clove garlic, minced

  • 1 1/4 cups hulled farro
  • 3 1/2 cups low sodium vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • salt and freshly ground pepper, to taste

Instructions

  • Bring a medium pot of water to boil, OR fill the bottom of a vegetable steamer with water according to steamer directions. Once water boils, either steam the beets and carrots by placing them in a strainer and covering it over the pot, or use the steamer insert and cover them. Steam for 15 minutes, or until you can easily pierce the beets with a fork. Remove vegetables from heat. Peel the beets by running them under cold water and slipping off the skin. Let all vegetables dry and cool.
  • Heat 1 tablespoon olive oil in a medium pot. Add garlic and onions and sauté till the onions are translucent. Add the farro and vegetable broth. Bring to a boil and reduce heat to a simmer. Cook, covered but with the lid just slightly ajar, till farro is plump and all liquid is absorbed. This should take approximately 20-40 minutes, depending on whether you soaked the grain first.
  • Add the vegetables to the farro. Whisk the 2 remaining tablespoons olive oil, the lemon, and the mustard together. Pour over hot grains. Add a drizzle more olive oil or a squeeze of lemon if desired. Season to taste, and serve warm.

Notes

Leftovers will keep in an airtight container in the fridge for up to 4 days.

Farro Salad with Beets and Carrots | The Full Helping

This dish is satisfying and soulful. The electric pink color makes it feel celebratory, too! I would serve it with a large salad and/or a hot cup of soup for a perfect winter meal.

Big thanks to Eat restaurant for bringing community together, for offering people food with so much generosity, for the cool art and the groovy music, and for inspiring this new, much beloved recipe.

xo

Update: EAT is no longer open, but I remain grateful for the memory of this shared meal!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    19 Comments
  1. Today, while I was at work, my sister stole my iphone and tested
    to see if it can survive a twenty five foot drop, just so she can be a youtube sensation.

    My iPad is now destroyed and she has 83 views.

    I know this is totally off topic but I had to share it with someone!

  2. This looks like a great addition to our vegan menu for the coming year. I think my wife and I will both enjoy the bright color and the fact it will go well with soup, which we eat a lot of during the winter. Thanks for sharing!

  3. Excellent!! (As are all of your recipes :)) My hubby and I just finished chowing down on this delectable dish. I know you suggested pairing it with a salad or soup, but this was so good, we ate it until we were full, haha. Seriously Gena, I do make a LOT of your recipes and every one is always perfect. Thank you so much! 😀

  4. That looks so delicious… Something about beets and farro that go together so well. It’s also one of the grains with the highest protein content.

  5. I like how easy that recipe is. There really isn’t anything fancy or complicated about it. This is what I need while I’m between jobs trying to eat cheaply but with lots of satisfaction. Nomm!

  6. One of my goals this year is to experiment with fruits and veggies I’ve never eaten before (or in regards to beets, disliked as a kid and never eaten again). Will have to remember to pick up some farro and beets at the grocery store tomorrow.

  7. I just made this, and it was delicious! I love grain-based salads but have never had farro until now. How long do you think it will keep?

  8. This sounds like such a wonderful salad. I’m a great fan or grain salads in general, but ones that are pretty and pink because of beets are at the top of my list. The maple-dijon-lemon flavoring is one of my top picks so I know I’d be a fan of the tastes. I’ll have to make some for dinner tonight. Thanks for the great recipe!

  9. Farro has become a staple for me. I just throw it in my veggie steamer for 50 minutes like I do my basmati rice, walk away and it’s done before I know it. So easy, so good!