Farro Salad with Roasted Sweet Potatoes and Beets

Farro Salad with Roasted Sweet Potatoes and Beets

SERVINGS

6

PREP TIME

10 Min

COOK TIME

20 Min

Nothing “beets” making farro salad with roasted sweet potatoes and beets when you’re looking for a hearty, healthy starter. This vibrant, arugula-based salad features farro with root vegetables, garnished with chopped walnuts and crumbled blue cheese. This farro sweet potato salad comes together in just 10 minutes, thanks to the help of our peeled, cooked and sliced beets.
FEATURED PRODUCTS
Green Giant® Sliced Beets

Green Giant® Sliced Beets
WHERE TO BUY
Farro Salad with Roasted Sweet Potatoes and Beets

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Sliced Beets

Lists of ingredients:

  • 1 cup pearled farro
    2 sweet potatoes, cubed
    1 Tablespoon olive oil
    2 cups arugula
    1 can (15 ounce) Green Giant® Sliced Beets, drained
    ⅓ cup chopped unsalted walnuts
    ¼ cup crumbled blue cheese

    For dressing:
    ¼ cup olive oil
    2 Tablespoons apple cider vinegar
    1 Tablespoon pure maple syrup
    1 teaspoon chopped fresh thyme
    ½ teaspoon minced garlic
    ¼ teaspoon salt
    ¼ teaspoon cracked black pepper

STEPS

1 Cook farro according to package directions. While farro cooks, preheat oven to 400ºF and line a baking sheet with parchment paper. Spread sweet potatoes on baking sheet and drizzle with oil. Toss to coat. Roast for 20 minutes. Let cool 5 minutes.
2 In a small bowl, stir together ingredients for dressing. Set aside.
3 In a large mixing bowl, add cooked farro and sweet potatoes, arugula and beets. Add dressing and gently stir until just combined.

TIPS & TRICKS

This Mediterranean salad calls for pearled farro, but did you know there are actually two types of this ancient grain? Along with pearled farro, there’s also whole farro. We recommend using pearled farro because it only takes minutes to cook, whereas whole farro needs to soak overnight. Pearled farro is likely what you’ll find at the store, but it doesn’t hurt to double-check – and it also delivers the chewy texture that goes so well in dishes like our beet and farro salad!

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Sliced Beets

  • 1 cup pearled farro
    2 sweet potatoes, cubed
    1 Tablespoon olive oil
    2 cups arugula
    1 can (15 ounce) Green Giant® Sliced Beets, drained
    ⅓ cup chopped unsalted walnuts
    ¼ cup crumbled blue cheese

    For dressing:
    ¼ cup olive oil
    2 Tablespoons apple cider vinegar
    1 Tablespoon pure maple syrup
    1 teaspoon chopped fresh thyme
    ½ teaspoon minced garlic
    ¼ teaspoon salt
    ¼ teaspoon cracked black pepper

1 Cook farro according to package directions. While farro cooks, preheat oven to 400ºF and line a baking sheet with parchment paper. Spread sweet potatoes on baking sheet and drizzle with oil. Toss to coat. Roast for 20 minutes. Let cool 5 minutes.
2 In a small bowl, stir together ingredients for dressing. Set aside.
3 In a large mixing bowl, add cooked farro and sweet potatoes, arugula and beets. Add dressing and gently stir until just combined.

Tips & Tricks

This Mediterranean salad calls for pearled farro, but did you know there are actually two types of this ancient grain? Along with pearled farro, there’s also whole farro. We recommend using pearled farro because it only takes minutes to cook, whereas whole farro needs to soak overnight. Pearled farro is likely what you’ll find at the store, but it doesn’t hurt to double-check – and it also delivers the chewy texture that goes so well in dishes like our beet and farro salad!

filter

FILTER

View All Recipes

Recipes Results for