Farro Salad with Beets and Roasted Grapes Recipe
This hearty farro salad gets a sweet lift from roasted grapes and beets, while a thyme-scented balsamic dressing boosts the flavor. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Oven
- Baking dish
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 lb. small to medium yellow or orange beets, peeled and cut into ½-inch wedges
- 12 oz. red seedless grapes, on the stems
- 1 teaspoon sea salt
- 1¼ cups pearled farro (see tip, recipe intro)
- 1 medium onion, chopped
- ⅓ cup balsamic vinegar
- 1 tablespoon no-salt-added tomato paste
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1 head radicchio, cored and torn
- 1 head Belgian endive, trimmed and leaves pulled apart
- 2 tablespoons pine nuts, toasted (optional)
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