Beets and Farro with Smoky Almonds

Beets and Farro with Smoky Almonds Photo: John Kernick; Stylist: Amy Wilson


  • 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.

    Prep: 30 minutes; Cook: 1 1/2 hours.
  • Yield: Makes 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 232
Fat per serving: 14g
Saturated fat per serving: 1.6g
Monounsaturated fat per serving: 9.7g
Polyunsaturated fat per serving: 2g
Protein per serving: 5g
Carbohydrate per serving: 23g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 124mg
Calcium per serving: 50mg

Good to Know

Farro, which is rich in filling fiber, is believed to have roots in Italy, but this hearty grain makes a great addition to any meal around the world.

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