A hearty and colorful farro salad featuring roasted beets and feta cheese, dressed lightly with olive oil and fresh herbs. Perfect for a brain-healthy lunch or light dinner.
A simple MIND Diet recipe built around everyday ingredients that support a brain-healthy eating pattern.
Brain Care Score: 68 / 100
A practical Alzheimer’s Weekly score based on MIND-style ingredients and limits on less brain-friendly ingredients.
Why it scores well:
- Uses whole grains
- Uses olive oil
This is an editorial nutrition guide, not medical advice.
Herbed Farro Salad with Roasted Beets and Feta
A hearty and colorful farro salad featuring roasted beets and feta cheese, dressed lightly with olive oil and fresh herbs. Perfect for a brain-healthy lunch or light dinner.
Ingredients
Method
- Rinse the farro under cold water. Bring 2 cups of water to a boil in a medium pot. Add the farro, reduce heat to medium-low, and simmer uncovered for about 10 minutes until tender but still chewy. Drain any excess water.
- While farro cooks, toss beet cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast in a preheated 400°F oven or toaster oven for 10 minutes until tender. Alternatively, microwave in a covered dish for 6-8 minutes until soft.
- In a large bowl, combine cooked farro, roasted beets, chopped parsley, dill, and crumbled feta cheese.
- Whisk remaining 1 tablespoon olive oil with red wine vinegar, salt, and pepper. Pour dressing over salad and gently toss to combine.
- Serve immediately or chill briefly. This salad keeps well in the refrigerator for up to 2 days.
Notes
Caregiver Tip: Preparing ingredients ahead, like cooking farro and roasting beets in advance, can save time on busy days. This recipe supports brain health through whole grains, colorful vegetables rich in antioxidants, and moderate healthy fats from olive oil and feta.
