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Roasted Beet and Orange Farro Bowls

4 main-course bowls Active 25 min Total 1 hr 5 min

Roasted beets and orange bring a striking pair of colors to a grain bowl: deep ruby wedges against bright citrus. Farro gives the dish chew, while a simple orange-lemon dressing ties the roasted and fresh ingredients together. The beets are dressed separately so their juice does not turn every grain pink before serving. That small step keeps the plate visually lively and lets you taste the components separately. Serve warm farro with room-temperature beets and cool orange pieces.

Jump to the ingredients

Farro bowl with ruby beet wedges, fresh orange, spinach, and feta.

Pick the farro that fits the schedule

Pearled farro cooks more quickly than whole farro, and the package should identify which you have. Use the pearled kind for the times below. Cook it in plenty of water, as you would pasta, then drain once tender with a little chew. This is easier to control than trying to make every brand absorb an exact amount of liquid. Shake the sieve well before dressing so excess cooking water does not dilute the citrus.

Keep the beet juice in its own lane

Peeling beets before roasting exposes more surface to heat and lets the wedges color at their tips. A piece of parchment makes tray cleanup easier. Toss the beets with only their share of dressing, then arrange them over the farro rather than stirring everything together. The arugula adds freshness, but its natural peppery bite may not suit every heat-sensitive diner; use baby spinach instead if you prefer a fully gentle leaf. The base recipe below uses spinach.

Ingredients

  • 1 pound (450 g) beets, peeled and cut into 3/4-inch wedges
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon fine salt, divided
  • 1 cup (180 g) dry pearled farro
  • 2 large oranges
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 3 cups (90 g) baby spinach
  • 1/3 cup (45 g) crumbled feta

Set out

Rimmed baking sheet, Medium saucepan, Fine-mesh sieve, Small jar or bowl

Allergens

Wheat, milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss the beet wedges with 1 tablespoon oil and 1/4 teaspoon salt on a parchment-lined tray. Roast for 35–40 minutes, turning once, until tender.
  2. Meanwhile, bring a medium saucepan of water to a boil. Add the farro and 1/4 teaspoon salt. Simmer for the package time, usually 20–30 minutes, until tender but chewy. Drain thoroughly.
  3. Cut the peel and white pith from one orange, then cut the flesh into bite-size pieces. Squeeze the second orange to obtain 1/4 cup juice; reserve any unused fruit for another meal.
  4. Whisk the orange juice with the remaining 2 tablespoons oil, lemon juice, honey, and remaining 1/4 teaspoon salt.
  5. Toss the warm farro with half the dressing. Toss the roasted beets separately with 2 tablespoons dressing.
  6. Divide the spinach and farro among 4 bowls. Arrange the beets and orange pieces over them, add the feta, and drizzle with the remaining dressing.

A useful detail

A small sharp knife is easier to control than a large blade for removing orange pith. Work over a bowl so any juice can join the dressing.

Make it your own

  • Use golden beets for a softer yellow-and-orange palette.
  • Replace feta with crumbled plain goat cheese; both contain milk.

Keep it well

Refrigerate cooked farro and beets in shallow containers within 2 hours at 40°F/4°C or below. Store components separately for up to 3 days; use cut orange within 2 days for best texture. Serve cold or reheat farro and beets to 165°F/74°C before adding fresh components.