Farro and White Bean Salad with Beets

Course Salad

Cuisine American

Keyword beet salad jar, farro salad in a jar, make ahead grain salad, white bean salad

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 salads

A hearty farro salad with white beans, beets, arugula, mint and feta in a bright Dijon-lemon dressing. Pack four quart jars to eat over the next 4 days.

Ingredients

Dressing

1/4 cup extra-virgin olive oil
1/4 cup white-wine vinegar
1 tbsp Dijon mustard
1 tsp dried oregano
1 tsp lemon zest
1 tbsp lemon juice
3/4 tsp honey
1 grated garlic clove
3/4 tsp salt total divided between cooking and dressing

Salad

2 cups water (to cook farro)
1 cup dry pearled farro rinsed
1 1/3 cups chopped red bell pepper
1 1/3 cups chopped cooked peeled red beets
Two 15-oz cans great northern beans rinsed
4 cups baby arugula
4 tbsp chopped fresh mint
4 tbsp roasted sunflower seeds
1/2 cup crumbled feta

Directions

Prepare: Simmer the farro with 2 cups water and 1/4 tsp salt until tender, approximately 20–30 minutes, then spread it out and chill thoroughly. Whisk the remaining salt with the olive oil, vinegar, mustard, oregano, lemon, honey, and garlic.
Assemble: Divide the dressing among four jars, then add the bell pepper, beets, beans, farro, arugula, mint, seeds, and feta.
Store: Refrigerate and eat within 4 days.
Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 salads; Dijon mustard counted as prepared mustard, salt total counted as oil and vinegar dressing, dry pearled farro counted as dry spelt (as farro), chopped cooked counted as cooked beets, Two 15-oz cans great northern beans counted as dry great northern beans. Brands and portions vary, so use it only as an approximation.