This carrot beet farro salad is full of whole grain goodness and nutritious veggies! It’s a great make-ahead salad, which tastes better after a day or two in the fridge. Perfect for meal prep and packed lunches.
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.
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:
Meanwhile, Eat’s chefs were busy prepping more as the dishes ran low:
Highlights of the evenings offerings included roasted rutabaga and greens, which were so good my mouth is watering just recalling them:
A farro salad with (I think) fennel and leeks:
And sauteed kale with pumpkin seeds:
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.
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.
Update: EAT is no longer open, but I remain grateful for the memory of this shared meal!
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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!
Anyone ever soak faro for 24 hours and eat it raw?
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!
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! 😀
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.
Beets carrots and mustard…such a good combination. Love these sorts of simple belling loving dishes this time of year!
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!
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.
One of my goals is to eat more variety of whole grains! I hope you enjoy.
So pretty! I’ve never had farro, but it looks delicious. Adding it to my “want to try” list.
I’m in the middle of a slight farro obsession; I’m making it again tonight!
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?
I’m not sure Elisabeth; at least a few days. Just use kitchen intuition!
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!
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!
Gorgeous salad! I have never used farro before but I love beetroot 🙂