Beets and Farro with Smoky Almonds

Prep: 30 minutes; Cook: 1 1/2 hours.


Makes 8 servings (serving size: 1 cup)

Nutritional Information

Calories 232
Fat 14 g
Satfat 1.6 g
Monofat 9.7 g
Polyfat 2 g
Protein 5 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 124 mg
Calcium 50 mg


2 1/2 pounds beets; combination gold and red (6 medium)
1 1/2 cups dried farro
3 tablespoons cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces (4 cups loosely packed) baby arugula
1/2 cup (3 ounces) smoked almonds, coarsely chopped


1. Preheat oven to 425°. Arrange beets in single layer in a 13- x 9- x 2-inch baking dish. Cover dish tightly with foil and roast beets until tender (1 to 1 1/4 hours). Once cool enough to handle, remove skin and cut each into 6 to 8 wedges.

2. While beets roast, cover farro with cold water in a bowl and soak 30 minutes; drain, discarding water. Bring farro, 4 cups water, and 1/4 teaspoon salt to a boil in a medium (2- to 3-quart) saucepan; reduce heat and simmer, uncovered, until just tender (15-20 minutes). Drain.

3. Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.

4. Transfer farro to a large bowl. Stir half of dressing into hot farro; add beets, arugula, almonds, and remaining vinaigrette, and stir gently to combine.