Farro salad with beets, beet greens, and feta from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose Shulman

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Notes about this recipe

  • aeader on January 31, 2022

    A good healthy salad that held up well as a week's worth of work lunches (I doubled the recipe, except for the dressing). A couple issues: Cooking times was off for the farro - only needed 10-15 mins (pasta method) and then sat covered after draining for 10 min and was perfect (I assume I had a different type farro than the author, however my package just said "farro" and author didn't mention anything about different types). Recipe makes way too much dressing for only using 1c farro called for. I cooked 2c raw yielding about 5c cooked and seemed the right amount for 1x dressing. Next time I'll toast the walnuts. Subbed in the walnut oil for 2Tbsp of the olive oil as suggested.

  • Frogcake on June 05, 2016

    I'm always looking for new and interesting ways to serve beets and this one is a keeper. I loved the combination of flavours here! I double the recipe for my guests, replacing one cup of farro with millet. As well, I pan fried the beets leaves instead of blanching them. I recommend toasting the walnuts beforehand. Pecans would work well here too.

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