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Beet and Farro Salad Cover

Beet and Farro Salad with Grapefruit Dressing

  • Author: Gianna Nebbia
  • Yield: 4 as a side; 1-2 as a main dish 1x


  • 3/4c dry farro
  • 1 medium sized beet
  • 1/4 of a red onion
  • 1 grapefruit
  • 1.5 inch piece of bleu cheese
  • 1/4c walnuts
  • 1 Tb white distilled vinegar. Red wine vinegar is a fine substitute
  • 2 Tb olive oil
  • Salt, pepper, cayenne for seasoning
  • 5-6 torn basil leaves or mint leaves


  1. Cook your beet. Wrap the beet in foil and roast it in the oven on 400F for 45 minutes or place the whole beet in a pot and cover it with cold water, and boil for 45 minutes. Roasting leads to a sweeter beet, but sometimes I'll do anything to not turn my oven on. The choice is yours.
  2. Bring a small pot of water to boil. Once boiling, season well with salt (the water should taste salty) and add the farro. Cook for about 12 minutes until farro reaches desired doneness, strain the water, and place farro in a medium sized bowl. Set aside.
  3. While farro cooks, supreme a grapefruit (see my tutorial on how to do this on my Instagram or TikTok). Dice each grapefruit segment into thirds and place them in a bowl. Juice the membrane of the grapefruit into a different bowl along with the olive oil and vinegar and season with salt, pepper, and cayenne. Whisk to combine. Slice the red onion and place in the dressing, which will allow onion to pickle slightly. Set aside.
  4. Crumble bleu cheese by hand and set aside.
  5. Toast walnuts by placing them in a a dry pan over medium heat for approximately 5 minutes, just until they begin to brown slightly. Dice walnuts and add to bowl with farro.
  6. When the beet is done cooking, allow it to cool for 5 minutes, cut off and discard both ends, then use a spoon to scrape off and discard the skin. Dice beet and add it to the bowl with farro and walnuts.
  7. Add the grapefruit slices, onion/dressing mixture, and blue cheese to the farro. Toss to combine and top with torn basil and/or mint.

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