Farro with Beets Olives and Walnuts

Farro with Beets Olives and Walnuts

This medley of grains, beets and olives is an ideal side dish for just about any meal year-round.


  • Roasted Beets
  • 1 bunch baby beets
  • 2 tablespoons olive oil
  • 1 bunch thyme
  • ½ bunch rosemary
  • Beet tops
  • Salt to taste
  • Farro Mixture
  • ½ cup farro (or substitute with barley)
  • 2 cups water
  • Roasted Beets (quartered)
  • 4 ounces walnuts, toasted, chopped (see toasting walnuts video) or roast at 350 degrees for 8-10 minutes.
  • 2 ounces raisins
  • 2 ounces green olives, sliced
  • 3 ounces Banyuls or Red Wine Vinegar
  • 3 ounces olive oil
  • 2 ounces honey
  • Salt and pepper to taste
  • Beet tops


Roasted Beets:

  1. Cut off beet tops and save for later use. Roast beets in a pan with above ingredients for 1 hour at 350 degrees covered in foil.
  2. Once beets have cooled, remove skins and cut into quarters. Set aside.

Farro Mixture:

  1. Cook farro in water until al dente. Once cooled, mix with roasted beets, toasted walnuts, raisins, olives, vinegar, oil and honey.
  2. Before serving, top with uncooked beet tops and season with salt and pepper.