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Citrus, Beet & Farro Salad with Lemon Tarragon Vinaigrette

  • 10 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
  • 364 per 1 serving


  • 1 cup farro
  • 3 cups Pacific Foods™ Organic Vegetable Broth
  • 2 large beet, peeled and sliced
  • 4 cups loosely packed mixed salad greensof choice, washed and chopped
  • 3 whole orangeor grapefruits, peeled and sliced
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons bottled or canned lemon juice
  • 1 teaspoon grated lemon zest
  • 2 teaspoons dried tarragon leaves
  • 2 teaspoons Dijon-style mustard
  • as needed sea saltand freshly ground pepper to taste
  • 1/4 cup loosely packed fresh parsley(optional)
  • 1 avocado, slice (optional)


  • Step 1

    Heat the farro and broth to a 4qt saucepan over medium heat. Bring to a simmer, cover, reduce heat to low, and cook until most of the liquid has been absorbed, about 15 minutes. 

  • Step 2

    Add sliced beets to another saucepan, and cover completely with water. Bring to a boil, and continue to cook until beets are tender, but still crisp, about 7 minutes. 

  • Step 3

    Meanwhile, begin assembling the salad: arrange the greens onto a large serving platter, or divide among 4 large salad bowls. Top with sliced citrus. Whisk together the olive oil, vinegar, lemon juice and zest, tarragon, mustard, and a pinch of salt and pepper. Set aside. 

  • Step 4

    Fluff the farro, and set aside to cool. Drain the beets and rinse with cold water. Arrange the beets and farro onto the salad. Drizzle with dressing, and add parsley and avocado, if using. Taste, and adjust salt and pepper as desired. Enjoy!

Calories 364
Total Fat 15 g
Sat. Fat 2.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 484 mg
Total Carb 52 g
Dietary Fiber 9 g
Sugar 15 g
Added Sugars 0 g
Protein 9 g
Vitamin D 2 %DV
Calcium 8 %DV
Iron 18 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.