Kale, mushrooms, farro and beets

This recipe is inspired (with a few improvements) by a recipe from Shape Magazine I had found a few years ago. As I read the recipe, I could feel myself salivating at the combination of flavors, textures and colors it offered. It’s a brilliant combination, and I give full credit to whomever came up with this idea…

As if I needed another reason to try it, all ingredients are on top of the list of “must eat” healthy ingredients: dark leafy greens (kale), dark colored vegetables (beet), whole grains (farro), nuts (walnut), mushrooms, shallots, low-fat cheese (feta), olive oil… how much more nutrition can you pack into a single dish?

Now, close your eyes and imagine taking a bite of a hearty grassy leaf of kale, nutty chewy farro grain, sweet and sour beet, crunchy buttery walnut and creamy salty cheese… top all that with a touch of sweet tangy balsamic vinegar and silky fruity olive oil… Wow! Need I say more…

I use roasted beets for this recipe. I generally buy a bunch of beets at the store, cut the stems off and wash them, wrap them individually in aluminum foil, place them on a baking sheet and roast them at 375 deg F for an hour. They keep very well in the refrigerator for a couple of weeks. I leave them in the foil and take them out and peel them as needed.

Once you get the gist of this recipe, you can experiment with different combinations of greens / grains / nuts, or substitute shredded carrots instead of beets, your imagination is the limit!

It may sound like there are a lot of steps to this recipe, but it’s really easy and comes together quickly… Try it and see for yourself!

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5 from 1 vote

Kale, mushrooms, farro and beets

Flavor, color, and nutrition all packed into one easy recipe. This vegetarian dish will impress your dinner guests but is simple enough to make on a week night as well!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish, Side Dish
Cuisine: Mediterranean
Keyword: beet, easy, farro, feta cheese, kale, mushrooms, shallots, vegetarian, walnut
Servings: 4
Author: Veronique Eichler



  • In a 2-1/2 qt saucepan, bring farro, 1/2 teaspoon salt and water to a boil. Reduce heat and cook according to package directions (20 min).
  • Shred cooked beet into a large shred, place in a bowl and cover with apple cider vinegar and a pinch of salt. Cover and reserve.
  • Trim kale, rinse and dry in a salad spinner. Chop roughly into 1" strip.
  • Chop shallots. Slice mushrooms.
  • Place a large skillet over medium high heat. Add the walnuts and toast them for a couple minutes until they are fragrant. Remove the walnuts and set them aside.
  • Add 2 tbsp olive oil to skillet. Add shallots, mushrooms and a pinch of salt. Saute for 5 minutes, stirring frequently, until mushrooms have rendered all liquid.
  • Add kale to the pan and a pinch of salt. Toss and cook until kale is wilted but still bright green. Add a tbsp of balsamic vinegar, toss and set aside.
  • When farro is cooked, drain it.
  • Drain the vinegar from the beets.
  • Place 1/4 of the kale mix on each plate. Top with 1/4 of the farro. Drizzle 1 tsp balsamic vinegar and 1 tsp olive oil on each plate.
  • Top with 1/4 of the beets, 1/4 of the feta cheese and 1/4 of the walnuts. Grind some fresh pepper on top to taste.



Calories: 502kcal | Carbohydrates: 54g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 520mg | Potassium: 821mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5738IU | Vitamin C: 71mg | Calcium: 194mg | Iron: 3mg
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One Comment

  1. Pingback: Roasted beets – Cuisine With Me

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