Roasted Beet Farro Salad (Printable Version)
Hearty mix of roasted beets, farro, arugula, and citrus dressing offering vibrant flavors and textures.
# What You'll Need:
→ Vegetables
01 - 3 medium beets, trimmed and scrubbed
02 - 2 cups baby arugula or spinach, loosely packed
03 - 1 small red onion, thinly sliced
→ Grains
04 - 1 cup farro (dry)
05 - 3 cups water or vegetable broth
→ Cheese & Nuts
06 - 1/3 cup crumbled goat cheese or feta
07 - 1/4 cup toasted walnuts or pecans, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 tablespoon orange juice
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup
13 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Wrap beets individually in foil and place on a baking sheet. Roast for 35-40 minutes or until tender when pierced with a fork. Allow to cool slightly, then peel and cut into bite-sized wedges.
02 - While beets roast, rinse farro under cold water. In a medium saucepan, combine farro and water or broth. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes or until farro is tender but chewy. Drain and let cool.
03 - In a small bowl, whisk together olive oil, lemon juice, orange juice, mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled farro, roasted beet wedges, arugula or spinach, and red onion. Drizzle with dressing and toss gently to coat evenly.
05 - Top with crumbled goat cheese and toasted nuts. Serve immediately at room temperature or chill for 30 minutes for a cold salad option.
# Expert Advice:
01 -
- The sweet earthy beets balance perfectly with tangy citrus and creamy cheese
- Farro gives this salad staying power that regular greens just cant match
02 -
- Don't skip toasting the nuts, it transforms their flavor completely
- The beets will stain everything red including your hands and cutting board
03 -
- Wear gloves when peeling roasted beets to avoid red stained hands
- Use a vegetable peeler on warm beets for effortless skin removal