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This Beet & Kale Farro Salad is a hearty, nutrient-packed grain bowl that’s as beautiful as it is delicious. Earthy roasted beets, chewy farro cooked in bone broth, and tender massaged kale get tossed in a vibrant homemade beet juice dressing made with RW Knudsen Organic Beet Juice. Topped with salty crumbled feta and crunchy toasted pepitas, it’s the perfect make-ahead lunch or easy weeknight dinner — just add your favorite protein. I created this recipe in partnership with RW Knudsen.
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Beet & Kale Farro Salad with Beet Juice Dressing
Ingredients
- 1½ pounds beets, scrubbed and trimmed
- Olive oil
- Kosher salt
- 1 cup farro
- 2 cups bone broth
- 1 large bunch lacinato kale, stems removed, leaves thinly sliced
- ¼ cup crumbled feta
- 3 tablespoons toasted pepitas
- 3 tablespoons organic beet juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
Instructions
- Heat oven to 400°F. Place beets on foil, drizzle with olive oil, season with salt, wrap loosely, and roast until tender, 45–60 minutes. Cool slightly, peel, and cut into wedges.
- Bring farro, broth, and a pinch of salt to a boil. Reduce to a simmer and cook until tender but chewy, 25–30 minutes. Drain and let cool slightly.
- Whisk beet juice, olive oil, Dijon, garlic, salt, and pepper until emulsified.
- Place kale in a large bowl, add a small splash of vinaigrette, and massage until softened and darker green.
- Add farro and roasted beets, toss gently with more vinaigrette to coat, then fold in feta. Finish with toasted pepitas.
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