Skillet Beet and Farro Salad Recipe (2024)

I made this almost exactly as directed and it was fantastic. No leftovers and my 2 and 5 year olds ate it too. The only change I made was to add the beet greens into the skillet to make it a more complete one dish meal. I didn't use quite all of the dressing, and I did use feta. The only herb I added was flat leaf parsley. Definitely going to do this one again.

First made 12/15/18-best to double the recipe - otherwise, only 2-3 lunch portions-2 cups uncooked farro-2 package of TJ’s beets-add 2 bunches of kale-no need to double the dressing-needs hot sauce

Add hardy greens

Lovely and simple, nourishing lunch on a rainy afternoon--I absentmindedly forgot the herbs, but it was fine without it. You don't even need the skillet, though I can imagine that would be warming in the winter or if you made the beets and farro ahead of time. As an afterthought, I added some arugula to add some green. Wonderfully simple, flavorful salad--I always love farro.

I used fresh dill for the herbs—yum!

I multiplied the recipe by 1.5. This was a great portion size, about enough for 3-4 days of lunch. (1) To roast the beets, I cut off the ends, peeled the skins with a vegetable peeler, cubed them, wrapped them in foil , and put them in at 400 degrees for 30-35 minutes. (2) I got quick prepare farro, which only took 15 minutes of boiling to "splay," no soaking needed. (3) I hate feta, so I subbed in mild crumbled goat cheese. (4) I recommend tripling the garlic. No regrets. This is delicious.

I sautéed salad greens in the dressing before I added the farro and beets. It worked great.

Even though Martha understandably describes this as a winter salad, I look foeward to making it every summer when beets appear at the farmstand. I didn't even recook it in a skillet--just tossed it all together. Didn't have nuts, but I have made it in the past with walnuts.

Phenomenal. Added carrots and then fresh fennel, put pistachios or goat cheese on top.

Thanks for this suggestion. I added a block of tempeh, cubed then sauteed, and some leftover cabbage to fill it out for 3.5

Great effort-to-result ratio with this one. The final assembly step is super quick, so this can be a reliable dish to put on the table on a predictably busy night if you cook the farro and the beets ahead of time. Agree with the note to double the recipe, but if you're planning to have leftovers, keep the nuts, the feta, and the herbs prepped and stored separately, to be added in at the last minute for the best effect.

I really wanted to like this -- and expected to enjoy it! But I found it quite oily, very skimpy on the beets in proportion to the grains, and desperately in need of seasoning. Once I'd added enough salt to give it flavor (a lot of salt), it tasted balanced yet not sharp, bright, or otherwise interesting. Further tweaking helped, to a point. But by that point, I was far from the instructions as-written. This recipe reflects a good concept, disappointingly conveyed.

I like to add a little lemon juice

Delicious! I used the Trader Joe’s 10 minute farrow and that worked great. I don’t think I fully followed the directions on sautéing the dressing and all that but it all worked out. Will definitely be making it again.

One of the most delicious recipes I've made from NYT Cooking. The only changes I made was to follow the instructions for cooking the Farro from the package, being careful not to under- or overcook it. I forgot to save the cooking water so I used half buttermilk/half water instead. I took the advice to reduce the oils by substituting buttermilk, which I thought was genius. I probably used more herbs (mix of parsley, basil, and mint) than was recommended, but I didn't overdo it.

I’m not a huge fan of beets but they were in my CSA box so I tried this recipe. Overall it was good but I think there is just too much oil in the dressing. If I make this again, I’ll be halving the olive oil.

So good! Used beets from our CSA and a blend of parsley, mint, and chives. Loved the herbs and sweet beet combo. I cooked the farro to the package instructions which was much faster than the recipe. I meant to serve on top of arugula and will do that with the leftovers!

If you have cooked farro - or barley, as I did - the beets can be grated using a food processor and then sauteed for maybe 8 minutes before adding the other ingredients. I used brown butter, referencing a beets and pasta recipe on this site, but varioius oils would work too.

Delicious! Texturally interesting with the farro. I think that the walnut oil really made a difference.Skipped the feta, because I don't do dairy, and didn't miss it. Forgot the herbs, and didn't miss them.

I really like this recipe. Not only is it delicious, but it has such nice textures with the beets, farro, and goat cheese or feta (I've used both.) When I get a bunch of beets with nice greens, I blanch them and add them in place of the herbs. The buttermilk substitution is great too. So very versatile.

Cooked farro and roasted the beets separately then combined them with the dressing and pistachios in a bowl. The dried tarragon that I added did not seem to add much but my fresh herbs are under snow! Did not have sherry vinegar so used red wine vinegar. Served with chicken breast. Will definitely make this again.

Great effort-to-result ratio with this one. The final assembly step is super quick, so this can be a reliable dish to put on the table on a predictably busy night if you cook the farro and the beets ahead of time. Agree with the note to double the recipe, but if you're planning to have leftovers, keep the nuts, the feta, and the herbs prepped and stored separately, to be added in at the last minute for the best effect.

I tossed this with arugula and added goat cheese instead of feta, Such a perfect grain salad!

Love this. Great make-ahead weekday salad. Add beet greens for even more veg.

Delicious as written! Added the beet greens

I multiplied the recipe by 1.5. This was a great portion size, about enough for 3-4 days of lunch. (1) To roast the beets, I cut off the ends, peeled the skins with a vegetable peeler, cubed them, wrapped them in foil , and put them in at 400 degrees for 30-35 minutes. (2) I got quick prepare farro, which only took 15 minutes of boiling to "splay," no soaking needed. (3) I hate feta, so I subbed in mild crumbled goat cheese. (4) I recommend tripling the garlic. No regrets. This is delicious.