Farro Beet Salad

This salad has a great combo of flavors and textures! Have it as a side or just add a protein (like baked chicken or salmon) for a perfectly balanced meal full of healthy fat, protein, carbs, and fiber.

Beets are also full of nutrients and antioxidants. I make them in my instant pot because it’s SO easy, but they can also be roasted in the oven.

To use it for meal prep, just prep the salad in containers and add the dressing and avocado when you’re ready to eat.

Recipe makes 4 servings

Ingredients

• 2 medium beets

• ½ cup (90g) farro

• 1 cup broth (chicken or vegetable)

• 6 cups Arugula

• 2oz sliced almonds

• 2oz feta, crumbled

• 1 avocado, sliced or diced

• Optional (for protein): baked chicken or salmon

• Balsamic dressing:

  • ¼ cup balsamic vinegar

  • 2 tbsp olive oil

  • 1 tbsp honey

  • 2 tsp Dijon mustard

  • ¼ tsp salt

  • ¼ tsp pepper

Directions

• INSTANT POT BEETS: Place the rack and 1 cup of water in your Instant Pot. Wash, then place the beets on the rack. Close the lid, set the vent to ‘sealing’ and setting to High Pressure for 35-40 minutes (more for larger beets). Once done cooking, allow the pressure to naturally release for 10 min, then release the rest of the way. Let the beets cool a bit before rubbing the skin off and dicing.

• FARRO: Cook the farro with the broth according to instructions on the package, making sure not to over-cook it so the grains still have a little chew and texture. Once done, set aside to cool.

• DRESSING: Combine all balsamic dressing ingredients and set aside.

• SALAD: When ready to serve, put arugula in a salad bowl or on a plate. Top with the beets, farro, almonds, feta, and avocado. Add protein of choice if using. Drizzle with the balsamic dressing, toss to coat, and enjoy!