Featured Recipe

Beet and Kale Salad with Farro and Lemon Dressing

Serves 4 – 2 ½ cups each


  • 1 large bunch of kale or 2 small bunches, torn into bite-size pieces (about 6 cups) 
  • 4 medium sized beets, peeled and cut into 1/2 inch pieces 
  • 1 cup cooked farro 
  • 1/2 cup feta cheese, crumbled 
  • 1/4 of a red onion, diced 

Lemon Dressing – Ingredients: 

  • 2 Tbsp. fresh lemon juice 
  • 1/2 tsp. Dijon-style mustard 
  • 1 garlic clove, minced 
  • 1/4 tsp. honey 
  • 1/4 tsp. fine sea salt (optional – not included in nutrition information) 
  • 1/4 cup extra virgin olive oil


  1. Prepare the dressing by whisking all the ingredients together until smooth. 
  2. Cook the farro according to package directions. This should take about 30 minutes to cook. 
  3. Meanwhile, mix the dressing into the torn kale leaves. Set salad aside. 
  4. Bring a large pot of water to a boil. Add peeled and cut beets and cook until fork tender, about 10 minutes. Drain and set aside until ready to use. (Be sure to use gloves when handling beets!) 
  5. Once beets and farro have fully cooled, add them to the kale. Toss in the red onion and feta cheese. Season to taste with salt and pepper. Enjoy. 

* You can add walnuts or pumpkin seeds for another layer of flavor. 

Nutrition Information: 310 calories, 18 grams fat, 5 grams saturated fat, 250 milligrams sodium (without optional salt), 31 grams carbohydrate, 6 grams fiber, 11 grams sugar, 9 grams protein