Tarragon Beets Salad

With some green tomatoes on top
With some green tomatoes on top

This was an attempt to copy a salad from Bristol Farms. I ended up modifying it quite a bit from the initial ingredients.

Makes about 4 qts. Lasts for over a week in the fridge.



1 5 Beets
2 ½ heart of celery
3 ½ lg onion
4 ¼ cup crushed walnuts
5 1 cup mushrooms (Any mushroom is fine but I like crimini or portobello)
6 1 apple
7 1 tbsp chia seeds
8 Salt
9 Pepper
10 1 cup Farro


11 ¼ cup Olive Oil
12 ¼ cup Balsamic Vinegar
13 1 tbsp Spicy mustard
14 Fresh Tarragon to taste


For Beets (Can be done the day before)

Preheat oven to 425.

Cut (optionally peeled) beets into medium thin slices.


On parchment paper covered baking sheet layout beet slices in single layer and pour some EEVO over them and some salt and pepper (too taste, or not)

Bake for 30 minutes, and let cool in refrigerator.

For Salad Dressing (can be done the day before)

In a tupperware with a lid mix all the salad dressing ingredients. Dice the tarragon into smallish pieces, use as much or little as you like, I use about 1 tbsp

For Salad Preperation

Prepare farro as directed, I use Bob’s Red Mill, and it takes about 1hr, chill by rinsing in cold water or just stick it in the fridge for a bit (this could be done the day before if you do the beets the day before)


Dice celery, apple and onion into small pieces, Cut mushrooms into medium pieces. Slice the beets into smaller pieces, but larger than the others.

In a large bowl combine all the ingredients and toss vigorously, adding the dressing slowly as the beets are the main ingredient you don’t want to overpower them.