Bocaditos Exclusive: Roasted Beet and Farro Salad


July 15, 2016


Roasted Beet and Farro Salad
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Roasted Beet and Farro Salad
Print Recipe
  1. Heat the oven to 400 degrees. Fill a small baking dish (I used a bread pan) with 2 inches of water. Place the beets in the pan and cover the pan with foil. Roast the beets for 60-90 minutes, or until the beets are tender when stabbed with a fork. Remove the beets from the pan and allow to cool. Once the beets have cooled, gently remove and discard their skins and chop into 1/4” cubes.
  2. Heat two cups of water in a small pan over high heat. Once the water is boiling, add one cup of uncooked farro and 1/2 teaspoon sea salt. Turn the heat to low and cover the pan with a lid. Cook the farro for 20 minutes, or until all of the water has been absorbed by the farro.
  3. In a small sauté pan, heat one teaspoon of olive oil over medium-low heat. Add the beet greens to the pan and cook for two minutes, until the greens are wilted.
  4. In a large serving bowl, whisk together lemon juice, maple syrup, 1/2 teaspoon sea salt, pepper, and olive oil. Add the cooked farro, chopped beets, and wilted beet greens and toss until everything is equally distributed. Top the salad with parsley and goat cheese. Serve warm or cold.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog,, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.


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