Name: Beet, Mandarin & Farro Salad
Total time: 90 min
Ingredients: 2 pounds small beets, trimmed; 1.25 cups water; 0.5 cup semi-pearled farro; 2 tablespoons red-wine vinegar; 0.5 medium shallot, finely chopped; 1.5 teaspoons honey; 0.75 teaspoon Dijon mustard; 0.75 teaspoon fresh thyme leaves; 0.25 teaspoon salt; 6 tablespoons extra-virgin olive oil; 2 cups baby arugula; 0.5 cup rinsed no-salt-added canned chickpeas; 3 tablespoons chopped fresh parsley; 3 mandarin oranges, segmented; 0.25 cup crumbled feta cheese

Beet, Mandarin & Farro Salad

5.0

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1 Review

Chef Jose "JoJo" Ruiz serves up sustainable seafood in "coastal cuisine"—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you're short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.

By Chef Jose “JoJo” Ruiz

Published on October 7, 2021

Beet, Mandarin & Farro Salad — Photo: Greg DuPree

Active Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

Nutrition Profile:

Egg Free High Fiber Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 pounds small beets, trimmed
1 ¼ cups water
½ cup semi-pearled farro
2 tablespoons red-wine vinegar
½ medium shallot, finely chopped
1 ½ teaspoons honey
¾ teaspoon Dijon mustard
¾ teaspoon fresh thyme leaves
¼ teaspoon salt
6 tablespoons extra-virgin olive oil
2 cups baby arugula
½ cup rinsed no-salt-added canned chickpeas
3 tablespoons chopped fresh parsley
3 mandarin oranges, segmented
¼ cup crumbled feta cheese

Directions

Preheat oven to 400°F.
Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet. Roast until the beets are very tender when pierced with a knife, 1 to 1 1/4 hours. When cool enough to handle, slip the skins off the beets. (Alternatively, use 1 1/2 pounds cooked, peeled beets.) Cut into 1-inch wedges.
Meanwhile, combine water and farro in a small saucepan. Bring to a simmer and cook, covered, until the farro is tender and most of the water is absorbed, 25 to 35 minutes. Drain off excess water, if necessary. Spread the farro on a plate and let cool, about 5 minutes.
Combine vinegar, shallot, honey, mustard, thyme and salt in a large bowl. Gradually whisk in oil. Add arugula, chickpeas, parsley and the roasted beets and cooled farro and toss to coat. Serve topped with mandarin segments and feta.

To make ahead

Refrigerate cooked beets, farro and dressing separately for up to 2 days.

Nutrition Facts (per serving)

466	Calories
25g	Fat
54g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 466
% Daily Value *
Total Carbohydrate 54g	20%
Dietary Fiber 10g	36%
Total Sugars 24g
Protein 10g	20%
Total Fat 25g	32%
Saturated Fat 4g	20%
Cholesterol 8mg	3%
Vitamin A 1269IU	25%
Sodium 434mg	19%
Potassium 853mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.