Beet & Apple Farro Bowl

Farro, an ancient Mediterranean grain prized for its nutty chew, anchors this colorful lunch bowl. Roasted red beets and crisp apple mingle with greens, feta, and toasted walnuts under a bright lemon-Dijon drizzle.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1.25 cups pearled farro
• 3 medium red beets
• 1 large apple
• 4 cups baby kale or spinach
• 1/2 cup crumbled feta
• 1/3 cup toasted walnuts
• 1.5 tsp fresh thyme leaves
• 4 Tbsp olive oil
• 3 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup dried cranberries
• 1 can (15 oz) chickpeas, drained and rinsed

Instructions

1. 1Rinse farro under cool water. Combine with water and salt in a medium saucepan. Bring to a boil, then reduce to a steady simmer and cook uncovered 25–28 minutes until grains are tender with a pleasant chew. Drain any excess liquid and fluff.
2. 2While farro cooks, scrub beets and wrap individually in foil. Roast at 400°F for 45–55 minutes until a knife pierces the center with no resistance. Let cool enough to handle, then rub skins off under running water and dice into ½-inch cubes.
3. 3Whisk olive oil, lemon juice, Dijon, honey, thyme, salt, and pepper in a large bowl until emulsified.
4. 4Add warm farro to the dressing and toss so the grains absorb the bright flavors while still hot.
5. 5Fold in diced beets, drained chickpeas, and dried cranberries. The residual heat will slightly wilt the greens later.
6. 6Core and dice the apple into small cubes; add immediately so it stays crisp and pink against the beets.
7. 7Divide baby kale among four lunch containers or bowls. Spoon the farro-beet mixture over the greens so they soften just slightly.
8. 8Top each bowl with crumbled feta and toasted walnuts. Serve warm or at room temperature; the bowl holds well for make-ahead office lunches.