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Farro Beet Salad



This salad will have a bright red color when the farro is stirred with the beets: – 12 cups cooked farro, at room temperature – 6 cups cooked 1/2-inch-pieces beets – Kosher salt and freshly ground black pepper – 6 cups arugula or mustard greens – 1 1/2 cups Real California fromage blanc or Real California whole-milk feta cheese Vinaigrette: – 1 1/2 cups extra virgin olive oil – 1 1/2 cups champagne vinegar – 3/4 cup freshly squeezed lemon juice – 3/4 cup finely chopped mint – 3/4 cup thinly sliced scallion, white and light green portion – 2 tablespoons Dijon mustard
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Whisk together the vinaigrette ingredients.

Put the farro and the beets in a hotel pan, pour the vinaigrette over the top, stir to coat, and let sit for 30 minutes. Season to taste with salt and pepper. The salad is best the day it's made.

Just before serving, fold in the arugula. Garnish the top with dollops of fromage blanc or crumbles of feta cheese.

Recipe developed by Il Cane Rosso, San Francisco, CA

Per Order:

Makes twenty-four 3/4 cup servings