Roasted beets with seeds, farro and spiced yogurt

roasted beets with farro

This dish takes a little bit of time to make but if you do some prep ahead of time it makes it a lot more manageable. The farro and beets can be cooked and the yogurt sauce can be made the morning of or the day before. Then when it come time to eat all you have to do is dress the ingredients and plate them up!

Health bennies:

Beets – Great source of fiber, vitamin A & C, healthy carbs, and many important minerals.

Whole Grain Farro – High in fiber, contains vitamin B3 and zinc, good source of protein and iron. *Favorite brand – Bob’s Red Mill organic farro Note, buying pearled farro will greatly reduce your cooking time but in the case of pearled farro the bran has been removed therefore removing many of it’s nutritional properties.

Greek Yogurt – High in probiotics which is great for healthy digestion, high in calcium, a good source of essential fatty acids and protein.*Favorite brand – Straus Organic Plain Greek Yogurt



Roasted beets with seeds, farro and spiced yogurt

**Use organic ingredients whenever possible
Servings 4



  • 1 cup Farro
  • 2 Tablespoons Extra-virgin olive oil
  • TT S&P


  • 5 each Beets medium size, washed, greens removed
  • 2 Tablespoons Grapeseed oil
  • 2 Tablespoons Extra-virgin olive oil
  • TT S&P
  • 1 Tablespoon + 1 teaspoon Apple cider vinegar
  • 1 Tablespoon Parsley chopped
  • 1 Tablespoon Dill chopped

Yogurt sauce:

  • 1/2 cup Greek yogurt plain
  • 1/4 teaspoon Coriander ground
  • 1/8 teaspoon Cumin ground
  • TT S&P
  • 1 clove Garlic minced
  • 1/2 lemon juiced


  • Chia seeds
  • Hemp seeds
  • Sesame seeds
  • Pea sprouts or sunflower sprouts, tossed in lemon juice, S&P


For the farro:

  1. Rinse the farro under cold water, place in a pot with a hefty pinch of salt and cover with cold water by 1 inch. Bring to a boil, turn down to a simmer and cook covered about 30 minutes. (Cooking time will vary according to what kind of farro you have, read the package for their suggested cooking time.)
  2. When the farro is tender, strain off the water, toss with 2 Tablespoons EVOO, season with S&P and lay out on a plate to cool.

For the beets:

  1. - Toss beets in 2 Tablespoons grapeseed oil (or other high heat oil), wrap them tightly in foil and roast in a 350 degree oven for 1 1/2-2 hours until tender. (Cooking time will depend on the size of your beets.)
  2. - Once the beets are cool enough to handle peel off the skin, cut them into quarters and toss them with the EVOO, apple cider vinegar, S&P, parsley and dill.

For the yogurt sauce:

  1. - Whisk together the greek yogurt, coriander, cumin, S&P, garlic and lemon juice from half a lemon.

To Plate:

  1. - Start with a swipe of the yogurt sauce along the bottom of a large platter (or serve the sauce on the side).
  2. - Spoon the farro over the top and then arrange the beets on top of the farro. Garnish with pea shoots and a sprinkling of chia, hemp and sesame seeds.

Recipe Notes

Need Farro? Try this!
Need Apple cider vinegar?  Try this!
Need Greek yogurt? Try this!


Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.