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Beet, Mandarin & Farro Salad Recipe

Elevate your salad game with our Beet, Mandarin & Farro Salad. This colorful and nutritious dish combines the earthy sweetness of roasted beets, the bright zest of mandarin oranges, and the wholesome chewiness of farro.

Tossed with a zesty dressing, this salad is a symphony of flavors and textures that’s perfect as a side dish or a light meal. In this article, we’ll guide you through crafting this vibrant and satisfying salad that’s as delicious as it is visually appealing. Let’s get started!


For the Salad

  • 3 medium beets, peeled and diced
  • 1 cup of farro
  • 2 mandarin oranges, peeled and segmented
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh mint
  • 1/4 cup of chopped red onion
  • 1/4 cup of crumbled feta cheese (optional, omit for a vegan version)
  • 1/4 cup of chopped roasted almonds (optional, omit for nut-free)
  • Salt and black pepper, to taste

For the Dressing

  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of honey (or maple syrup for a vegan version)
  • 1 clove of garlic, minced
  • Salt and black pepper, to taste
  • Zest and juice of 1 mandarin orange

Steps to Make

Step 1

  • Preheat your oven to 400°F (200°C).
  • Place the diced beets on a baking sheet. Drizzle with a bit of olive oil, season with salt and black pepper, and toss to coat.
  • Roast the beets in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Remove from the oven and let them cool.

Step 2

  • In a medium saucepan, bring 2 cups of water to a boil. Add the farro and a pinch of salt.
  • Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the farro is tender but still chewy. Drain any excess water.

Step 3

  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey (or maple syrup), minced garlic, salt, black pepper, and the zest and juice of 1 mandarin orange. Taste and adjust the seasoning if needed.

Step 4

  • In a large mixing bowl, combine the cooked and cooled farro, roasted beets, mandarin orange segments, chopped fresh parsley, chopped fresh mint, and chopped red onion.
  • Pour the prepared dressing over the salad ingredients.
  • Toss everything together until the salad is well coated with the dressing.

Step 5

  • If desired, garnish your Beet, Mandarin & Farro Salad with crumbled feta cheese and chopped roasted almonds for extra flavor and texture.
  • Serve as a side dish or enjoy it as a light and refreshing meal.


In conclusion, our Beet, Mandarin & Farro Salad is a celebration of vibrant colors and refreshing flavors. It’s a perfect choice for a nutritious and visually stunning addition to your table.


Can I use canned or pre-cooked beets for convenience?

Yes, you can use canned or pre-cooked beets to save time. Just make sure to drain and rinse them if they’re canned.

Is there a gluten-free alternative to farro?

You can use gluten-free grains like quinoa or rice as an alternative to farro.

How can I make this salad vegan?

To make this salad vegan, omit the feta cheese and use maple syrup instead of honey in the dressing.

Can I use other nuts in place of almonds?

Certainly! You can use chopped walnuts, pecans, or pine nuts for a different nutty flavor.

Can I prepare the salad in advance?

Yes, you can prepare most of the components in advance and assemble the salad just before serving to keep it fresh and vibrant.