Photo of Farro and beet salad with fennel and feta by WW

Farro and beet salad with fennel and feta

Points® value
Total Time
20 min
15 min
5 min
Main-dish grain salads like this one are excellent to have in your cooking arsenal: They’re easy, light, and delicious, and they hold up well for pack-along lunches or picnics. If you’d like, make a double batch of farro and freeze the extra to have on hand for another meal.


Uncooked farro

¾ cup(s)

Plain baked tofu

4 oz, diced


3 cup(s)

Table salt

1 tsp(s)

Red wine vinegar

2 tbsp(s)

Extra virgin olive oil

1 tbsp(s)

Black pepper

¼ tsp(s)

Uncooked fennel bulb

1 item(s), small, diced

Fresh parsley

½ cup(s), chopped flat-leaf

Uncooked scallions

3 medium, thinly sliced

Cooked beets

8 oz, packaged, ready cooked, diced

Feta cheese

6 tbsp(s), crumbled


1 wedge(s), cut into wedges (optional)


  1. Combine farro, water, and 1/2 teaspoon salt in medium saucepan. Bring to boil over high heat. Reduce heat and simmer, covered, until farro is tender, about 1 hour. Drain farro well and transfer to medium bowl. Let cool slightly.
  2. Meanwhile, to make dressing, whisk together vinegar, oil, remaining 1/2 teaspoon salt, and pepper in large bowl. Add fennel, tofu, parsley, and scallions and toss to mix. Add farro and toss again. Spoon farro mixture onto platter or divide evenly among 6 plates; top evenly with beets and feta. Serve with lemon wedges, if desired.
  3. Serving size: 1 cup salad and 1 tablespoon cheese


Smart Pointers: Want more veggies in your salad? Add thinly sliced radishes for a peppery bite and extra crunch.