Warm Farro Roasted Beetroot Salad (Printable Version)
Hearty Mediterranean salad with nutty farro, sweet roasted beets, creamy goat cheese, and tangy balsamic vinaigrette.
# Ingredient List:
→ Grains
01 - 1 cup farro
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 3 medium beetroots, peeled and cut into wedges
04 - 2 cups baby arugula
05 - 1 small red onion, thinly sliced
→ Cheese & Nuts
06 - 1/3 cup crumbled goat cheese
07 - 1/4 cup walnuts, toasted and roughly chopped
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beetroot wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on the prepared baking sheet and roast for 30–35 minutes, turning halfway, until tender and slightly caramelized.
03 - While the beets roast, rinse farro under cold water. In a medium pot, combine farro and water or broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until farro is tender but still chewy. Drain any excess liquid.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
05 - In a large bowl, combine warm farro, roasted beets, arugula, and red onion. Drizzle with dressing and toss gently.
06 - Top with crumbled goat cheese and toasted walnuts. Serve warm or at room temperature.
# Expert Advice:
01 -
- The warm farro against cool crisp greens creates this incredible texture contrast that keeps every bite interesting
- Its one of those rare salads that actually satisfies you completely without leaving you hungry an hour later
02 -
- Ive learned the hard way that cutting beets on a wooden cutting board will stain it forever, so use a glass or plastic one
- The salad actually gets better after sitting for about 15 minutes, so dont stress about timing everything perfectly
03 -
- Toast your walnuts in a dry pan over medium heat, shaking frequently, until you can smell them
- If your beets are particularly large, cut them into smaller wedges so they roast evenly