Beet Green and Farro Salad

A delicious summer salad that's both light and satisfying. If you can't find fresh beet greens, substitute any dark, leafy vegetable.
Beet Green and Farro Salad
Total Time: 
60 minutes
Prep Time: 
5 minutes
Cooking Time: 
55 minutes
Salad
Vegan
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  • 1/2 cup whole-grain farro
  • 1/2 cup french lentils
  • 1 can chickpeas (16oz)
  • 1 jar roasted red peppers (12oz)
  • 1 bunch beet greens, roughly chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  1. Simmer farro and lentils in 4 cups water and a pich of salt for 40-50 mins, or until tender.
  2. Drain excess liquid and cool.
  1. Clean beet greens and roughly chop.
  2. Drain roasted red peppers and pat dry; Chop into strips.
  3. Combine all ingredients and dress with lemon juice olive oil and salt.