Beet & Farro Salad w/ Balsamic Vinaigarette

Beet & Farro Salad w/ Balsamic Vinaigarette

Happy almost Valentine's Day! I'm gearing up for my cooking class this weekend with Laura from Lives and Forks and we'll be making this really yummy Beet & Farro salad! Recently, I've been replacing meat in my salads and opting for a heartier grain. Some of my favorites are brown rice, quinoa, barley and farro. The farro has an earthy tone, but paired with the beets and ricotta it's got a hint of sweetness.  It makes a wonderful side dish, or is great simply on it's own. It's vegan and dairy-free because it uses Kite Hill dairy-free ricotta. If you haven't tried their products I highly recommend. Some of my favorites are their Chive Cream Cheese Spread and their Vanilla Almond Milk Yogurt.

Salad Ingredients:

  • 1.5 cups of cooked farro
  • 1 cup of cooked beets, chopped
  • 2 cups of salad mix (spring mix or spinach will work)
  • 1/2 cup of Kite Hill Dairy-Free Ricotta


  • 3 tbsp balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 tbsp Dijon mustard
  • Squeeze of lemon juice
  • 1/4 cup extra virgin olive oil


  1. In a mason jar, whisk together the balsamic vinegar, minced garlic clove, Dijon mustard and olive oil. Set aside.
  2. In a large bowl, combine farro, beets and Kite Hill Ricotta. Add in the dressing and toss until everything is evenly coated.
  3. Add in the salad mix and the additional dressing. Toss again before serving. 


*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!