I can’t seem to get enough of this Farro & Beet Salad! It’s a deliciously satisfying combo of earthy roasted beets and garlic tossed with nutty, chewy farro and simply dressed with extra virgin olive oil, fresh lemon and dill. The flurry of microgreens adds colour and boosts nutrition. Even better, microgreens make me think of spring right around the corner. So close, you can taste it!

You may recall from last month’s recipe post that broccoli sprouts are powerhouses of sulforaphane, a compound that acts against the formation of cancer at the molecular level. Broccoli microgreens are the next best thing. Living Earth Farm grows broccoli microgreens as well as several other varieties right here in Toronto. I’ve also made this salad using their basil microgreens and their cilantro microgreens (I told you I can’t seem to get enough of this salad) and each worked beautifully.

If your beets have greens that are as gorgeous as the ones in the photo, chiffonade them into the salad as well as (or instead of) the microgreens. Other bitter greens like arugula, dandelion or radicchio are also fantastic additions.

This Farro & Beet Salad is wonderful warm or at room temperature and can easily be made ahead. Feel free to scale up the recipe to serve a crowd. I like to crumble feta or goat cheese over top and sprinkle it with toasted pumpkins seeds. And it plays well with just about anything, roasted chicken and salmon being my current favourites. For a meatless meal, add about a cup of cooked chickpeas per serving.

Sign up to my newsletter today to receive the recipe for this scrumptious Farro & Beet Salad. And read on for more about why I’ve been craving this salad and the bevy of benefits from feasting on farro and beets

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