Dishing Up the Dirt

Roasted Beet Salad With Avocado-Parsley Sauce

This lovely salad was our savior after a long and rainy day at Tumbleweed Farm.

I was knee deep in mud and couldn’t feel my fingers or toes when this lovely recipe came to me.

Some of the best food on this blog has been the result of really tough days out in the field. It helps to find something positive to focus on when the day doesn’t seem to have an end in sight. This salad is a perfect example of that. I am so happy with this dish that I cannot wait to make it again. The roasted beets paired so nicely with the avocado-parsley sauce. The addition of farro takes this meal over the top. After just one bite the cold and wet day at the farm was a distant memory.

Taylor and I enjoyed this with a glass of delicious red wine. As it turns out, it wasn’t such a bad day after all. Good food, plenty of wine and lovely company are the best medicine. Enjoy!

Roasted Beet & Farro Salad with Avocado-Parsley Sauce

Prep Time: 15 minutes    Cook Time: 35-45 minutes    Serves: 4

  • 1 cup uncooked farro
  • 3 medium-sized beets, scrubbed and cut into 1/2 inch pieces
  • 1 1/2 cups parsly, chopped
  • 1/2 cup lightly toasted pine nuts
  • 2 Tablespoons high heat oil (I used grapeseed oil)
  • Salt and Pepper to taste
For the Avocado-Parsley Sauce:
  • 1 medium-sized ripe avocado
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 4 Tablespoons lemon juice
  • 1/4 cup minced parsley
  • 3 cloves of garlic, minced
  • 1/8 tsp cayenne pepper
  • Salt to taste


  1. Preheat the oven to 425 degrees. Toss the beets with the grapeseed oil. Sprinkle with fine sea salt and place on a prepared baking sheet. Roast in the oven until beets are fork tender. About 25-30 minutes. Toss beets halfway through cooking time.
  2. Rinse farro. Place 1 cup farro with 3 cups of water. Bring to a boil. Reduce heat, cover and simmer until farro is tender. About 25 minutes. Drain well and set aside.
  3. Lightly toast the pine nuts by placing in a skillet over medium heat. Shake the pan often so the nuts toast evenly. 2-3 minutes.
  4. Prepare the sauce by combining all of the ingredients together and processing until smooth. This works best with an immersion blender, food processor, or regular blender. Taste test and adjust seasonings if necessary. If sauce is too thick add a little more water or oil.
  5. In a large bowl combine the cooked farro, roasted beets, and chopped parsley. Drizzle with dressing and toss until evenly coated. Top each plate with toasted pine nuts and enjoy.


*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. Always taste test as you go.

Leave a Reply

14 thoughts on “Roasted Beet Salad With Avocado-Parsley Sauce

  1. For a second I thought that was a straw in the jar of dressing… and that’s probably how I would like to eat it! The avocado-parsley dressing sounds amazing with the beets. I can only imagine how hard you are working out in those fields right now. Glad you have this goodness to look forward to!

  2. Faygie says:

    My family loves beets and avocados, and I have a bag of farro just waiting to be used. I’m definitely going to be making this!

  3. Love rustic grain salads like this! And I whole-heartedly agree, good food with good company and wine is the best medicine at the end of a long day! You have the right priorities! πŸ˜‰

  4. I find lots of inspiration in mundane tasks, too! I plan my week while I’m running errands and have brilliant ideas!

  5. Beatiful! No tears today I hope πŸ™‚

  6. Amy says:

    Wholesome, comforting, and perfect after a long day. This looks delicious to me!
    Sometimes when I have a hard day at work just knowing that my darling is waiting at home for me is enough to wipe the stress away πŸ™‚

  7. EncinitasJill says:

    Love your recipes! (Love beets too)!!

  8. Your recipes are the best. I’ve made two salads so far and this will definitely be my third.

  9. Lise says:

    Looks wonderful! Can’t seem to find farro around here. Do you think barley would be the best substitute?

    1. Andrea says:

      Barely would be a wonderful substitution!

  10. Francesca says:

    All (difficult) days should end with good food, wine and love. If it’s any consolation, you’re adorable in caked mud!

  11. Cath says:

    I just made this for dinner tonight (Sydney Australia) Thursday 3rd April 7pm & OMG!
    Its so delicious! The nutty flavour & textures, mixed with sweet beetroot & tangy avo dressing with a good kick of garlic, you are in heaven! This is beautiful comfort food at its best.
    Thank you Andrae for thinking about what you’ll cook for dinner while you plant your organic goodness, its just wonderful! I adore following DUTD, I get excited when I see an email from you, knowing its going to be just a delight to read then make or give it a good crack anyway as I love eating this way! Its so nourishing, healthy, tasty & the body loves me for it, so thanks so much!
    Tomorrow I make your lemon/coconut balls! Mmmmmmm
    all the best πŸ™‚

  12. Maria Tadic says:

    This looks so good! I love farro – it has such a nice chewy texture and nutty flavor! And it’s super filling!! The sauce looks awesome – I would use that on everything!!

  13. Kim says:

    Whoa, this just went right into my top five list of favorite recipes. My husband raved over it and my 3 year old son kept thanking me for making such a “good dinner”. Does it get better than that?

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