Lentil and Farro Bowl with Roasted Beetroot and Citrus
A vibrant grain bowl featuring nutty farro, protein-rich lentils, and roasted beetroots, finished with a bright citrus vinaigrette for zero-waste eating. This mediterranean-inspired salads ready in about 30 minutes pairs medium, peeled and cubed beetroot, olive oil, cooked lentils into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cubed beetroot
- 1 tbsp olive oil
- 1 cup, cooked lentils
- 1 cup, cooked farro
- 1, zested and juiced orange
- 1/4, thinly sliced red onion
- 1/2, juiced lemon
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cubed peeled beetroot with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 25 minutes until tender and caramelized.
- Step 2: In a small bowl, whisk together 1/2 cup orange juice, 1/2 lemon juice, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
- Step 3: In a large bowl, combine 1 cup cooked lentils, 1 cup cooked farro, 1/4 thinly sliced red onion, and roasted beetroot. Drizzle with dressing and toss gently until evenly coated.
- Step 4: Top with 1 orange zest and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Farro Bowl with Roasted Beetroot and Citrus take to make?
Total time is about 30 minutes (20 min prep + 10 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 Lentil and Farro Bowl with Roasted Beetroot and Citrus?
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 olive oil from drying out.
Can I substitute ingredients in Lentil and Farro Bowl with Roasted Beetroot and Citrus?
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 Lentil and Farro Bowl with Roasted Beetroot and Citrus 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.
What goes well with Lentil and Farro Bowl with Roasted Beetroot and Citrus?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
