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

Recipe by Health November 2011


Recipe Summary

Makes 8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

232 calories; fat 14g; saturated fat 1.6g; mono fat 9.7g; poly fat 2g; protein 5g; carbohydrates 23g; fiber 5g; iron 1mg; sodium 124mg; calcium 50mg.