Beet, Clementine & Farro Salad Beet, Clementine & Farro Salad

Beet, Clementine & Farro Salad | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

Carefully peel beets while still warm using a paring knife while running under cold water—the skins will slip right off. Serve with seared scallops or stir-fried shrimp and make it a meal.

  • Prep time 20 minutes
  • Total time 1 hour
  • Credits : Canadian Living Magazine



Cook farro according to package directions. Drain and rinse under cold water; drain again. Set aside.

Meanwhile, in large saucepan of boiling salted water, cook golden beets and red beets until fork-tender, 30 to 40 minutes. Drain; let cool slightly. Trim roots and stems; slip off skins. Slice golden beets and red beets into 12 wedges each. 

In large bowl, stir farro with 1/2 cup of the Mixed Herb Vinaigrette. Gently fold in golden beets, red beets and clementines. Spoon into bowls or arrange on platter; drizzle with remaining Mixed Herb Vinaigrette. Sprinkle with goat cheese and mint (if using).   

Test Kitchen Technique: Using a paring knife and holding under cold running water, carefully peel beets while still warm—the skins will slip right off.

Makes 2 entrées or 4 side servings.


Nutritional facts Per side serving: about

  • Fibre 5 g
  • Sodium 709 mg
  • Sugars 17 g
  • Protein 10 g
  • Calories 431
  • Total fat 10 g
  • Potassium 491 mg
  • Cholesterol 8 mg
  • Saturated fat 4 g
  • Total carbohydrate 39 g


  • Iron 19
  • Folate 54
  • Calcium 10
  • Vitamin A 10
  • Vitamin C 45
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Lunch & Dinner

Beet, Clementine & Farro Salad