Ready to fall in love with a salad that’s as beautiful as it is delicious? This Roasted Beet and Grapefruit Farro Salad is a true feast for the senses! We’re talking about the delightful chew of hearty farro, the earthy sweetness of roasted beets, the bright, zesty pop of fresh grapefruit, and the peppery kick of watercress. It’s a powerhouse of textures and flavors that come together in the most spectacular way. Farro is an ancient grain packed with fiber and protein, making this salad satisfying enough for a main course, but also elegant enough for a special occasion. Trust me, one bite and you’ll be adding this gem to your regular rotation!
PREP: 15 minutes | COOK: 1 hour | YIELD: 5 x 1-cup servings
Ingredients
• For the Salad
• 1 medium beet, scrubbed
• ½ cup / 120 ml farro
• 1 red onion, thinly sliced
• 1 tsp / 5 ml extra virgin olive oil
• Pinch each sea salt and freshly ground black pepper
• 1 bunch watercress, root ball removed and discarded, cress washed well
• 1 red grapefruit, peeled and segments cut from the membrane (save membrane for vinaigrette)
• For the Grapefruit Vinaigrette
• 1 Tbsp / 15 ml grapefruit juice, squeezed from the leftover membrane
• 1 Tbsp / 15 ml aged sherry vinegar
• 1 Tbsp / 15 ml extra virgin olive oil
• Pinch each sea salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F / 200°C. Place the scrubbed beet in a small loaf pan and add enough water to come about a quarter of the way up its side. Cover the pan tightly with aluminum foil and roast for about 1 hour, or until tender when pierced with a skewer.
2. While the beet roasts, cook the farro. Combine the farro and 2½ cups / 600 ml of water in a heavy-bottomed saucepan over high heat. Bring to a boil, stir once, then reduce the heat to a simmer. Cover and cook for about 50 minutes, or until the farro is tender but still has a firm bite (al dente). Drain any excess water and set aside.
3. Prepare the onions. On a baking sheet, toss the thinly sliced red onion with 1 tsp olive oil, salt, and pepper. Spread into a single layer and roast for 15 to 20 minutes, stirring once, until softened and beautifully caramelized.
4. Once the beet is cooked and cool enough to handle, the skin should slip off easily. Use a paring knife to help if needed. Chop the beet into bite-sized pieces.
5. Make the vinaigrette. In a small bowl, whisk together the fresh grapefruit juice, aged sherry vinegar, 1 Tbsp extra virgin olive oil, and a pinch of salt and pepper until well combined.
6. Assemble your salad. In a large bowl, combine the cooked farro, chopped beet, half of the caramelized onions, fresh watercress, and grapefruit segments. Pour the vinaigrette over the salad and toss gently to combine. Divide among plates and top with the remaining caramelized onions. Serve immediately and enjoy!
Nutritional Information
• Per 1-cup serving
• Calories: 96
• Calories from Fat: 34
• Protein: 2 g
• Carbs: 16 g
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Fiber: 3 g
• Sodium: 17 mg
• Cholesterol: 0 mg
Pro Tips
• Meal-Prep Master: Cook the farro and roast the beets and onions up to 3 days in advance. Store them in separate airtight containers in the fridge. When you’re ready to eat, just assemble with the fresh for a super-fast meal.
• Smart Swaps: If you can’t find watercress, peppery arugula or baby spinach are excellent substitutes. For the grain, quinoa or barley can be used in place of farro.
• Time-Saving Trick: In a hurry? Use pre-cooked, vacuum-sealed beets to skip the hour-long roasting time. Just chop and toss!
• Vinaigrette Versatility: Make a double batch of the grapefruit vinaigrette. It’s fantastic on other green salads or even drizzled over roasted vegetables. It will keep in a sealed jar in the fridge for up to a week.
FAQ
Q: Is this beet and farro salad recipe vegan
A: Yes, this Roasted Beet and Grapefruit Farro Salad is naturally vegan as written! All ingredients, from the farro and vegetables to the olive oil-based vinaigrette, are plant-based, making it a delicious and complete meal without any animal products.
Q: How can I add more protein to this vegetarian salad
A: To make this salad even more satisfying, you can easily boost the protein content. Try adding a half-cup of chickpeas or white beans, some toasted walnuts or pistachios for a delightful crunch, or a sprinkle of crumbled feta or goat cheese if you eat dairy.
Q: What can I use instead of farro in this salad
A: If you don’t have farro, several other hearty grains work beautifully in this vegetarian salad. Quinoa is a great gluten-free option, while barley offers a similar chewy texture. You could also use freekeh or even a whole-wheat couscous for a different but equally delicious result.
Q: Can I make this vegetarian salad ahead of time
A: Absolutely! This salad is perfect for meal prep. You can cook the farro and roast the beets and onions up to 3 days in advance. Store them in separate airtight containers in the fridge. To keep the watercress crisp, wait to assemble the salad and add the vinaigrette just before serving.
