Roasted Beet and Farro Salad with Maple-Dijon Dressing
Earthy roasted beets paired with nutty farro and a sweet-tangy maple dressing make this salad a colorful, nutrient-packed side or main. This mediterranean-inspired vegetarian (gluten-free) ready in about 50 minutes blends medium beets, farro, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 beets
- 1/2 cup farro
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1/4 cup walnuts
- 1/4 cup feta cheese
- 2 cups baby arugula
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Trim and dice 2 medium beets into 1/2-inch cubes, toss with 1 tbsp olive oil and 1/4 tsp salt, and spread on a baking sheet. Roast for 25-30 minutes until fork-tender and caramelized at edges.
- Step 2: While beets roast, cook 1/2 cup farro in 1 cup salted water for 20-25 minutes until tender but still chewy. Drain and rinse under cold water, then spread on a baking sheet to cool.
- Step 3: Whisk together 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 1/4 tsp salt, and 1 tbsp olive oil to make the dressing.
- Step 4: In a large bowl, combine cooled farro, roasted beets, 2 cups baby arugula, 1/4 cup chopped walnuts, and 1/4 cup crumbled feta. Drizzle with dressing and toss gently until evenly coated.
- Step 5: Serve immediately or chill for 1 hour to let flavors meld, ensuring beets and farro absorb dressing without becoming soggy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beet and Farro Salad with Maple-Dijon Dressing take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Beet and Farro Salad with Maple-Dijon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Beet and Farro Salad with Maple-Dijon Dressing?
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 Roasted Beet and Farro Salad with Maple-Dijon Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Beet and Farro Salad with Maple-Dijon Dressing gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
