Farro and beat salad with fennel and feta

Farro & Beet Salad with Fennel & Feta

Total Time
1 hr 20 min
15 min
1 hr 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. Want more veggies in your salad? Add thinly sliced radishes for a peppery bite and extra crunch.


Uncooked farro

¾ cup(s)


3 cup(s)

Table salt

1 tsp

Red wine vinegar

2 Tbsp

Extra virgin olive oil

1 Tbsp

Black pepper

¼ tsp

Uncooked fennel bulb

1 item(s), small, diced

Plain baked firm tofu

4 oz, prepared without fat/grease, diced

Fresh parsley

½ cup(s), flat leaf, chopped


3 medium, thinly sliced

Cooked beets

8 oz, vacuum-packed

Feta cheese

6 Tbsp, crumbled


1 item(s), medium, cut into wedges (optional)


  1. Combine farro, water, and 1/2 tsp 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 tsp 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 tbsp cheese