Farro Beet Mason Jar Salad with Pistachios and Apricots

A delicious and healthy mason jar salad layered with chewy whole grain farro, pickled beets, chicken, pistachios, dried apricots, arugula, and radicchio.


Beet Vinaigrette:
2 tablespoons liquid from a jar of Aunt Nellie’s Whole Pickled Beets
2 tablespoons apple cider vinegar
1 tablespoon grated orange zest
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Farro Beet Salad:
½ cup dry farro (1 cup cooked)
1 (16-ounce) jar Aunt Nellie’s Whole Pickled Beets, chopped
2 cups chopped cooked chicken breast from a rotisserie chicken (about 12 ounces)
⅓ cup dried apricots, chopped (about 10 dried apricots)
⅓ cup shelled pistachios, chopped
2 cups chopped radicchio
4 cups arugula or baby spinach


In a small saucepan, combine the farro with 2 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, about 20 minutes. Drain off any excess water and fluff the farro with a fork. Let cool to room temperature.

While the farro is cooking, make the vinaigrette. In a small bowl, whisk the beet liquid, vinegar, orange zest, olive oil, salt, and pepper.

Divide the vinaigrette among 4 quart-sized mason jars or any tall, narrow containers (about 2 tablespoons each). Next, divide the beets among the jars, followed by the radicchio, then the chicken, farro, pistachios, apricots, and top with arugula. Cover and refrigerate until you’re ready to eat. Pour into a bowl or onto a plate to serve.


1 Mason Jar Salad (1/4 of recipe): 9 WW Freestyle points


Keywords: mason jar salad, farro salad, beet salad, beet recipes


Don’t want to miss out on any new content?
Sign up today to receive weekly updates right to your inbox!