There’s a bit of a cupboard clean-out going on in my kitchen. I have one cupboard divided in half: one side for savory things, like rice, grains and canned goods and one side for baking stuff, sugar, coconut, etc. And the truth is, it’s getting a little crowded. Pretty much all my rice, grains and dried beans are stored in glass jars and some of them are nearing empty while still taking up a load of space. Something had to be done.
So when I spied a small amount of farro inside a recycled Adam’s peanut butter jar, I decided to take action and make it a part of dinner. The thing about farro is that it’s a chewy grain and takes nearly and hour to cook, so this salad does require some advance planning. But what I like about farro, is that once you’ve got some made, it keeps nicely in the fridge and you can use it in salads and soup to instantly add bulk and texture. And farro is very high in protein and fiber which is a good thing when talking salad. Please note that farro is not a gluten-free grain, but it does tend to be lower in gluten than other wheat, so those with very mild gluten insensitivities might be able to eat farro.
As for this salad, my husband and I both loved it. We loved the chew and nutty flavour of the farro and the arugula adds a nice peppery bite. The first night we ate this, we used some leftover diced roasted beets which lent a lovely sweetness to the dish. The next night, we were out of roasted beets, so I subbed in some of my homemade pickled beets instead, which was a very good move. But it was the creamy yogurt & tahini dressing that embraced everything and tied in all the flavours so nicely.
farro & arugula salad with beets
I tend to have a pro-acidic palate, so I used nearly a whole lemon here, but feel free to cut it down if you don’t want too much of a pucker.3/4 c farro
1 T greek yogurt
1 T tahini
1 T olive oil
juice of 1/2 lemon (more or less depending on taste)
1 clove garlic, minced
salt & pepper
a drop of honey (optional)
arugula, rinsed & dried
1 large roasted beet, diced or 1/2 c pickled beets, diced
1/4 c feta or goat cheese, crumbled (optional)1. Add farro to a small saucepan filled with boiling water. Let simmer over medium heat for 30 minutes, then turn down heat and simmer for 15-20 minutes more until tender. Drain & set aside to cool.
2. In a small jar, combine yogurt, tahini, oil, lemon, garlic, salt & pepper and honey. Shake until well blended. If you find the dressing too thick, add in a tiny bit of water to thin it out. Taste & adjust seasoning.
3. Divide farro into 4 bowls, top with arugula and beets and drizzle with dressing. Sprinkle with cheese, if desired.
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I hear you! This looks great, I might try this with a bit of pearl barley I found lurking yesterday.
What a lovely bowl of salad goodness! I’ve never cooked with farro, but I’m making it my mission this week to find some. The pickled beets I already have 🙂
One of my favorite things to do is to cook up a huge pot of farro or wheat berries on the weekends and then throw it into any and everything the next week. This salad sounds marvelous!
Thanks Louisa – funny, because pearl barley is next on my to-make list! I’ve got a half-full jar waiting to be used.
Renee, I’m sure you’ll like it. I had a hard time finding farro last year, but now that I’ve tried it, I definitely will purchase it again.
Joanne, wheat berries are the next grain I want to try! Yes, so easy to make a large pot and use it throughout the week. I love that.
This sounds SO good! As usual, I love all of the flavors and textures you’ve put together. You definitely win for best meals to come out of the cupboard/fridge 🙂
Mmm love beets in a salad. I never think to add pickled beets to a salad but now I will!
Yum the dressing sounds delicious! I keep wanting to try farro but I can’t source it around here. I know it exists. Many upscale restos in the city serve it. I love pickled beets too!
Thanks NicoleD!
Ashely, it was a good call! They’re already packed with flavour so it makes sense.
Joanne, it took me a while to find it, but I did. Usually bulk type hippy stores carry it!
That salad looks delicious! I love arugula and beets, add some goat cheese….and yum! Thanks for sharing, I will be making this one soon!
What a lovely salad…thanks for sharing
fantastic salad, i am SO ready for summer to come so we can eat like this every night again! Lovely recipe, thank you.. c
Okay what the heck is tahini? I’ve been seeing it in a lot of recipes lately. I’m sure I’ve had it before but I can’t find a ready made version in stores anywhere. Okay I only checked The Big Carrot in Toronto but still What is it / how do i make it? What’s a good brand?
Jess
Hag, goat cheese would be AWESOME here! Thanks.
Thanks Food Hunter.
Cecilia, so true – but this is a good & hearty salad strong enough for winter 🙂
Jessica, my favorite tahini is from Cedar which is based out of Montreal. It’s super oily which is a good thing with tahini (which is just ground up sesame seeds!). You should be able to find it at most health food shops and grocery stores and if you’ve got any Lebanese/Middle Eastern markets nearby, check there.
my god! I think i just found my lunch recipe 🙂
I’m also an acid fanatic (heh), so I love the idea of a tangy dressing with the hearty farro and creamy tahini! This salad looks fantastic.
I do the same thing with my pantry… and start to look at those dibs and dabs of leftover grains and think, “what should I make with this?”. Love farro… I need to try cooking some up and keeping it in the fridge to add to things. Thanks you for the inspiration.
P.S. Acidic lovers of the world unite! Don’t cut back on lemon on my account!!!
Great salad with most ingredients on hand in your pantry!
Michael, enjoy lunch 🙂
Thanks CozyH, it’s a great salad.
Piper, keeping it handy in the fridge is great (or freezing it too!) – so much easier than boiling up a pot at the last minute.
Thanks Sam!
This looks like a great salad. I love farro and beets, and the combo of that and the greek yogurt dressing sounds fabulous!
Thanks Tanvi, it’s a great salad and everything plays so nicely together.