Roasted Beetroot, Farro & Bean Salad

When it comes to salads, this one will tick all the boxes. It’s filling, it’s nourishing and packed full of flavour. This salad works well as a side dish but works equally as well as a meal in itself!


1 cup roasted farro, cooked and cooled

420g (1 can) 4 bean mix, rinsed

420g (1 can) lentils, rinsed

1 lemon

3 Spanish onions

500g beetroot

1 bunch parsley, chopped

1 bunch coriander, chopped

Balsamic glaze

Half cup (130 mls ) extra virgin olive oil

Salt & pepper

Essential Oils: Black Pepper & Wild Orange


Chop beetroot and Spanish onion in large pieces and add to a roasting dish.

Cover with half of the extra virgin olive oil (half a cup).

Add salt and pepper to taste.

Roast in the oven at 200 degrees for 25mins.

While the beetroot and onions are cooking, lets make the dressing.

In a small bowl, add the juice of 1 lemon with the remaining half a cup of extra virgin olive oil.

Add salt and pepper to taste.

Add 5 drops of black pepper and 10 drops wild orange essential oils.

Note, if you don’t have essential oils, you can skip this step (or get in contact with us to learn how to get essential oils in your home and enjoy their beautiful flavours)

Time to start assembling the salad. If you want to make this salad ahead of time, then prep everything till this point, and assemble before serving.

In a large mixing bowl, combine the beans, lentils, cooked farro, parsley and coriander. Add the dressing and mix well.

Add the mix to a large serving dish – we love using fairly flat platters for serving salads like this.

Place the roasted beetroot and onions on top, and drizzle with balsamic glaze.