This farro salad with baby beets and snap peas turned out exactly how I planned. Exactly. No adjustments were made while coming up with the recipe. None at all.
I’ll tell you what didn’t happen with this recipe. It was not originally meant to be a farro salad with lemony garlic sauce, roasted asparagus, and artichoke hearts. No, it sure wasn’t.
I didn’t take the asparagus out of the fridge and see that it had gone mushy. I didn’t run out to the garden to pick a big handful of snap peas. I did not throw them in a hot pan with a drizzle of olive oil and let them crisp up a bit. I did not plan to just sub in the peas for the asparagus until it was discovered that a lemon hadn’t actually been purchased at the grocery store.
I did not scramble, nor freak out as dinner was approaching and then say “oh thank you Jesus” when I found a package of Trader Joes steamed baby beets in my fridge. I did not throw together a quick mustard vinaigrette to drizzle over everything and then rush it to the table like a boss. And I did not curse the fact that I wished I had some goat cheese to crumble over this whole thing.
None of that happened, and I would appreciate it if you all stopped spreading such rumors.
Farro Salad with Roast Baby Beets and Snap Peas
- 1 cup uncooked farro
- 2 cups water or broth
- 1 cup snap peas
- 1 cup baby beets (cooked)
- 3 tbsp olive oil
- 2 tbsp pear balsamic vinegar or other flavored balsamic vinegar
- 1 tbsp Dijon mustard
- 5 cloves garlic, minced or pressed
Rinse the farro in a metal sieve. Place farro and water/broth in the Instant Pot. Press "Manual" and set time for 9 minutes. When cooking time is up, allow it to rest for at least 10 minutes before releasing the pressure. There will likely extra water/broth; pour that off. Farro will be very chewy.
While farro is cooking, heat a skillet over medium heat. Add a tiny drizzle of oil and add the snap peas. Allow them to cook and blister a bit for around 7 minutes, stirring occasionally.
In a mixing bowl, add the olive oil, vinegar, Dijon, and garlic. Whisk to combine. Add cooked farro, beets, and snap peas. Stir to coat. Salt and pepper to taste. Serve warm or cold.
If you do not have an Instant Pot, cook farro with water/broth covered on medium heat for 30-35 minutes.
If you have never tried farro before, you’re in for a treat. It has such a unique texture, that it is one of those things where you spend half the time trying to compare it to something you have eaten before. The way I described it to a very apprehensive/picky Jack, is “it’s kind of like a chewy fat brown rice”. It is a hearty grain that is chock-full of protein, fiber, and vitamins. Sadly, it is not gluten-free. Eating a serving of farro will stick with you for a few hours and make you feel full without feeling weighed down and gross. It is perfect for cold summer salads and does well in brothy soups.
You can make this farro salad with baby beets and snap peas and enjoy it all week. But whatever you do, don’t try to make farro salad with roasted asparagus and artichoke hearts with a lemony garlic sauce. Because that could just be a trainwreck. Or just maybe, a beautiful disaster.