Baked Farro Salad with Roasted Beets and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nourishing baked farro salad combining nutty grains with sweet roasted beets, tangy feta, and a lemony herb dressing. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs rinsed farro, water, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and wedged beets with 1 1/2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 35-40 minutes until tender and caramelized.
  2. Step 2: While beets roast, bring 3 cups water to a boil in a medium saucepan. Add 1 cup rinsed farro, reduce heat to medium-low, cover, and simmer for 25-30 minutes until farro is tender but chewy. Drain any excess water.
  3. Step 3: In a small bowl, whisk together 1 1/2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 clove minced garlic, 3/4 tsp salt, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: In a large bowl, combine the cooked farro, roasted beets, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley. Pour the dressing over the salad and toss gently to coat.
  5. Step 5: Serve the salad warm or at room temperature for a hearty grain dish with bright, earthy flavors.

Frequently asked questions

How long does Baked Farro Salad with Roasted Beets and Feta take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Farro Salad with Roasted Beets and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed farro from drying out.

Can I substitute ingredients in Baked Farro Salad with Roasted Beets and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Farro Salad with Roasted Beets and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Farro Salad with Roasted Beets and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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