Recipe: Farro, Beets, and Avocado Grain Salad Bowl
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Yesterday, I made this farro, beet, and avocado bowl with walnuts and artichoke hearts, plating it on a favorite Hermès French porcelain plate. This farro bowl is part of a collection of recipes I love to call non-salad salads. These salad bowls capture all the textures, flavors, and freshness of a traditional salad, but without the lettuce or leafy greens. I enjoy taking a simple dish or salad and serving it on my nicest tableware, even if it’s just for myself. There’s something about the quality, sturdiness, and beauty of porcelain tableware that makes the experience feel special.
I often see videos of people cutting vegetables and struggling, having to saw back and forth to get the job done. Cutting should be easy and effortless, like the knife is gliding through the food. When we were building out our kitchen, we knew we wanted the best knives and did a lot of research before choosing the Miyabi Kaizen chef's knives. They are definitely a splurge, but they’re worth every penny. We picked the birchwood ones, and I cannot recommend them enough.
I used to look up a recipe online and follow it exactly, step by step. Over time, I realized recipes are better when I add the little touches I personally love instead of following them to the letter. That’s why my recipes aren’t overly exact. Be inspired by the dish, crave it, and make it your own. I like to gather the basic ingredients, see what I have on hand, and adjust as needed.
For this beet bowl, I used what I had in the kitchen, but normally I might add goat cheese or something else sprinkled in. That’s where improvisation comes in—use what you have, and add what you like. This bowl is simple, delicious, and adaptable. You could add cheese, tofu, salmon, or chicken if you want to make it more filling or add more protein. It’s light and refreshing, perfect for a plant-based comforting dish. The dressing is straightforward; balsamic, olive oil, salt, and pepper. Measure with your heart and to your taste.
Farro, Beet, and Avocado Bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 bowl
Bowl Ingredients
- 1/2 cup cooked farro
- Roasted beets, diced
- 1/2 Avocado, diced
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/2 cup artichoke hearts, chopped
- Balsamic vinegar
- Good quality extra virgin olive oil
- Maldon Salt flakes and pepper to taste
Instructions
- Cook the farro according to package instructions and let it cool slightly. I like to put a sprinkle of salt and a couple teaspoons of nutritional yeast in the boiling water to give the farro a base taste.
- Chop roasted beets, walnuts and pecans (or any nuts you'd like to use), artichoke hearts, and avocado. (I bought pre-roasted sherry glazed beets from Whole Foods this time, but you can roast your own beets as well.)
- Create a simple dressing of balsamic vinegar, good-quality olive or avocado oil, salt and pepper. Be creative here and use any seasonings you'd like to add.
- Gently toss to combine and serve on a beautiful porcelain plate.
Cooking doesn’t have to be complicated or rigid. It’s about enjoying the process and making something that feels right for you. Also, plating it beautifully on porcelain tableware (my favorite) can turn even the simplest meal into something delectable. Whether you follow this recipe closely or use it as a starting point, try this yummy bowl and let me know what you think!
