Beet & Kale Salad With Farro & Lemon Dressing
I’m just going to pop in here to share with you all this lovely salad that we enjoyed for a quick and healthy dinner. Things are pretty busy around Tumbleweed Farm and we are loving the sunshine that we have been granted with these past few days.
All of our seedlings are happy and healthy in the greenhouse. The beginning of our 2014 season is is off to a great start. The next few months are going to be pretty daunting but I know we can handle anything the universe throws at us.
Thank god for healthy salads like this. A combination of kale, beets, farro, and a little organic feta cheese really hit the spot after a long day at Tumbleweed Farm. This salad is almost too simple to be a recipe but it is so stinking good that I feel the need to share it with you all. Springtime is almost here and recipes like this are always helpful for potlucks at friends houses.
I was really happy that we decided to cook farro instead of quinoa for a change. The slightly nutty flavor combined with the chewy texture added a great element to this salad.
If you are feeling slightly overtired and in need of an energy boost this is the salad for you! Grab a fork!
Roasted Beet and Kale Salad with Farro and Lemon Dressing
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2-4
- 1 large bunch of kale or 2 small bunches, torn into bite size pieces (about 6 cups worth)
- 4 medium sized beets, cut into 1/2 inch pieces
- 1 cup cooked farro
- 1/2 cup organic feta cheese, crumbled
- 1/4 of a red onion, diced
- 2 TBS fresh lemon juice
- 1/2 tsp dijon style mustard
- 1 garlic clove, minced
- 1/4 tsp honey
- 1/4 tsp fine sea salt
- 1/4 cup extra virgin olive oil
- Prepare the dressing by whisking all the ingredients together until smooth.
- Cook the farro according to package directions. This should take about 30 minutes to cook.
- Meanwhile, massage the dressing into the torn kale leaves. Set salad aside.
- Bring a large pot of water to a boil. Add beets and cook until fork tender. About 10 minutes. Drain and set aside until ready to use.
- Once beets and farro have fully cooked add them to the kale. Toss in the red onion and feta cheese. Season to taste with salt and pepper. Enjoy.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.
I love grain salads like this. I like that you boiled the beets instead of the usual slower roasting. It’s also beginning to feel like spring here and I’m also finding myself turning to lighter salads all of the sudden.
Boiling beets really does take way less time! I love them roasted too, but this is an equally delicious and faster way!
I’m so happy that I’ve found your blog. Keep growing amazing produce and developing awesome recipes! The mountain behind Taylor’s head looks surreal. You guys truly have an awesome life 🙂
Thank you for the sweet comment!
Mmmm, I need to get more beets in my life — preferably in the form of this salad!
The warmer weather is calling for something just like this! It looks delicious, and I love that you used farro. I love big chewy grains like that! Have a great weekend on the farm 🙂
I love farro too! I need to cook with it more often. That chewy texture is my favorite!
This must be hog heaven with both kale and your beloved beets together! Looks wonderful and I have some baby kale that will make it even easier. Thanks for the idea..
This is my favorite flavor combination!!! Hope you enjoyed your version too!
I wish I could be out in the warm sun with you right now! I know being a farmer isn’t easy but it’s got to be nice to be in that fresh air all day. And hang out with Henry…and pet adorable little chicks!!! Ugh. I die.
I need to get some farro ASAP and make these salads happen. They look all sort of delicious!
I’m so excited for you guys getting your season started!! You must be so thrilled (and crazy busy!). THis is such a tasty salad! i love all the fun mix-ins and flavors. The way a salad should be.
You three are too cute for words!! 🙂 I love roasted beets, and with kale?! This salad looks amazing!