Feasting at Home · by Sylvia Fountaine★ 5.0
Farro Salad with Beets and their Tops
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 14%
CARBS 26G37% OF CAL
6G FIBER0G ADDED9G INTRINSIC12G OTHER9G TOTAL SUGAR
FAT 18G58% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired farro salad with beets, their greens, hazelnuts, and pecorino, dressed with balsamic vinegar. Can be served warm or chilled and makes well for midweek meals.
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View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked farro
- 3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)
- 1 tablespoon olive oil
- 1 shallot (or 1/4 of a red onion), diced
- 2 cloves garlic, finely minced
- 1/4 cup basil, cut into ribbons
- ¼-½ cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts.
- 3 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup pecorino, grated or shaved ( optional, or use goat cheese)
- salt and pepper to taste
- sunflower sprouts (optional)
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 14%
CARBS 26G37% OF CAL
6G FIBER0G ADDED9G INTRINSIC12G OTHER9G TOTAL SUGAR
FAT 18G58% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 229mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.