Savory Farro Salad with Creamy Roasted Beet Hummus

Experience the robust flavors of this Savory Farro Salad, enhanced by a creamy layer of roasted beet hummus that adds a vibrant color and earthy sweetness. Farro, a nutty whole grain, serves as the perfect base, providing a chewy texture that pairs wonderfully with fresh vegetables and herbs.

The roasted beet hummus not only elevates the dish with its rich, creamy consistency but also brings a delightful pop of color that is sure to impress. This salad is not just a feast for the palate, but also a beautiful addition to your table.

Savory Farro Salad with Creamy Roasted Beet Hummus

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup farro
• 2 cups vegetable broth
• 1 cup roasted beets, peeled and diced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• Fresh herbs (parsley or basil) for garnish

Instructions

1. Rinse the farro under cold water and drain.
2. In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 25-30 minutes until tender, then drain any excess liquid.
3. While the farro cooks, prepare the roasted beet hummus. In a food processor, combine roasted beets, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding water if necessary to reach desired consistency.
4. In a large bowl, combine the cooked farro with mixed greens, cherry tomatoes, and feta cheese if using. Toss gently to mix ingredients.
5. To serve, plate the farro salad and generously dollop the roasted beet hummus on top. Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

Tip: Use leftover roasted beets for an easy weeknight dinner and enjoy the salad warm or cold.

For a protein boost, consider adding chickpeas or grilled chicken. Feel free to mix in your favorite seasonal vegetables like roasted carrots or sautéed kale. If you prefer a lighter version, substitute farro with quinoa for a gluten-free option.

Store any leftover salad in an airtight container in the fridge for up to 3 days. Reheat gently, or enjoy it cold as a refreshing lunch option!