Farro, Beet, and Carrot salad

This is a warming winter salad that lets the freshness of the vegetables shine.  The oregano works surprisingly well and brings out the earthy flavor of the veggies.  Adapted from Yotam Ottolenghi.


  • 150 g farro
  • olive oil
  • salt and pepper
  • 700 g carrots, peeled
  • 1 large fennel bulb, core removed and cut into 1cm chunks.
  • 3 T balsamic vinegar
  • generous handful picked basil leaves
  • 250 g cooked beetroot, cut into 2cm wedges
  • 6 fresh oregano stems, leaves picked
  • 1 clove garlic, crushed
  • 100 g feta
  • handful toasted nuts (walnuts work well)


  1. Cook farro according to package instructions
  2. Preheat oven to 400F.  Cut carrots on an angle 1cm thick.
  3. Toss carrots and fennel in 2 T oil, vinegar, salt, and pepper.
  4. Spread carrots in one layer on a foil-lined oven tray and roast for 30 minutes until brown but still firm/crunchy.  Remove from oven and let cool.
  5. To assemble salad, mix 2 T olive oil, oregano, and garlic in the bottom of a large bowl.  Then add farro, carrot, beetroot, and basil, and toss to combine.

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