Beet & Farro Salad feat. Chili Turmrific Pistachios


@seahorse.snacks Need something light for Thanksgiving? Try Stacy's take on Beet and Farro salad, garnished with Chili Turmrific Pistachios for that satisfying crunch! #seahorsesnacks #keepsnacking #picktnproducts #recipe #thanksgiving #thanksgivingrecipe #supportsmallbusiness #womenownedbusiness #fyp #viral #food #foodie #chd1 #stomachcancer #stomachcancerawareness ♬ original sound - Seahorse Snacks


Beet & Farro Salad feat. Chili Turmrific Pistachios

ACTIVE: 30 minutes | TOTAL: 30 minutes | SERVES: 4-6 


1 cup quick-cooking farro

3 scallions

4 beets, fully cooked

1/2 cup of Chili Turmrific Pistachios

5 tablespoons white vinegar

3 tablespoons olive oil

4 cups of chicken bone broth

Parsley, to garnish

Salt & pepper


1) Chop the scallions, both light and dark sections, as well as a fully cooked beet. Save some scallions for garnish if desired. 

2) Add the scallions, 1 beet, white vinegar, olive oil, salt, and pepper to a blender. Blend until fully combined. 

3) Separately, cook 1 cup of farro in four cups of chicken bone broth to package instructions. Chop the remaining 3 beets into bite-size pieces. Combine the farro, chopped beets, and the pureed dressing. 

4) Garish with the reserved scallions and the Chili Turmrific Pistachios, then plate and serve!