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Kale mushrooms farro beets
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5 from 2 votes

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