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Beet-Farro Salad by LYFE Kitchen

By Chef Tal Ronnen and Chef Jeremy Bringardner

397 calories

425 mg sodium



2 cups mixed greens

1/2 cup farro, cooked and cooled

1/2 cup apples, sliced 1/8″

1/2 cup fennel, shaved as thin as possible on a mandolin

1 tbsp red onion, thinly sliced

1 tbsp walnuts, coarsely chopped

1/2 cup roasted beets

2 tbsp dried cranberries

1 tbsp basil, torn

1 1/2 oz maple-sherry vinegar


1) Toss all ingredients together in a mixing bowl to  evenly distribute ingredients.

2) Pile high in a salad bowl and serve.



1 pound beets, peeled, diced 1/4 inch

1 tbsp oil

1/4 tsp salt

Pinch white pepper


1) Toss beets with oil, salt, and pepper.

2) Spread onto parchment paper-lined sheet pan and roast for approximately 13 minutes at 400 degrees, or until tender and cooked through.

3) Cool before using.


To prepare farro, boil in a pot of water for 20 minutes, then drain. Make ahead and cool prior to using in the salad.



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