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5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salads
Cuisine: American
Keyword: beet recipes, beet salad, farro salad, mason jar salad
Servings: 4 servings
Calories: 390kcal
Author: Andie Mitchell


Beet Vinaigrette:

  • 2 tbsp liquid from a jar of Aunt Nellie’s Whole Pickled Beets
  • .5 c dry farro
  • 2 tbsp apple cider vinegar
  • 1 tbsp grated orange zest
  • 2 tbsp extra-virgin olive oil
  • .25 tsp salt
  • 1/8 tsp freshly ground black pepper

Farro Beet Salad:

  • 1 c cooked1 (16-ounce) jar Aunt Nellie’s Whole Pickled Beets, chopped
  • 2 c chopped cooked chicken breast from a rotisserie chicken (about 12 ounces)
  • .3333 c dried apricots, chopped (about 10 dried apricots)
  • .3333 c shelled pistachios, chopped
  • 2 c chopped radicchio
  • 4 c 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