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+ servings

Farro Salad with Beets and Carrots

Author - Gena Hamshaw
Yields: 4 people


  • 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


  • 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.


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