Farro Salad with Roasted Beets, Arugula, and Goat Cheese
This hearty Farro Salad with Roasted Beets, Arugula, and Goat Cheese is a vibrant blend of nutty farro grains, sweet roasted beets, peppery arugula, and creamy goat cheese, all tossed in a zesty citrus vinaigrette. Perfect for a nourishing and delicious mediterranean-style meal.
Equipment
- Oven
- Aluminum foil
- Baking Tray
- Pot for boiling
- Strainer
- Mixing bowl
- Whisk
- Serving dish
Ingredients
- 1 cup Farro 190g
- 4 Beets, medium-sized about 1 lb or 450g
- 4 cups Arugula 120g
- 1/2 cup Goat Cheese, crumbled 113g
- 1/4 cup Walnuts, chopped 30g
- 2 tablespoons Olive Oil for roasting, 30ml
- Salt to taste
- Black Pepper, freshly ground to taste
For the Vinaigrette
- 1/4 cup Extra Virgin Olive Oil 60ml
- 3 tablespoons Fresh Lemon Juice 45ml
- 1 teaspoon Orange Zest 2g
- 1 tablespoon Honey 15ml
- 1 teaspoon Dijon Mustard 5ml
- 1/2 teaspoon Salt 3g
- 1/4 teaspoon Black Pepper 1g
Instructions
- Preheat your oven to 400°F (200°C). Trim the tops of the beets and wash thoroughly. Wrap each beet in aluminum foil and place on a baking tray. Roast in the oven for about 45 minutes or until tender when pierced with a fork. Once done, allow to cool, then peel and dice into bite-sized pieces.
- While the beets are roasting, rinse the farro under cold water. Bring a pot of salted water to a boil, add the farro, and cook according to package instructions until al dente, typically 25-30 minutes. Drain and let it cool.
- To prepare the vinaigrette, whisk together extra virgin olive oil, lemon juice, orange zest, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
- In a large mixing bowl, gently toss the cooled farro, roasted beets, and arugula with the vinaigrette until everything is well coated.
- Transfer the salad to a serving dish. Sprinkle with crumbled goat cheese and chopped walnuts. Drizzle with a bit more olive oil and season with additional salt and pepper if needed.
- Serve the salad at room temperature or chilled, as preferred.
Notes
Feel free to add more greens like spinach or mixed lettuce for an even more colorful and nutrient-rich salad. If you prefer a nut-free version, you can omit the walnuts or replace them with seeds such as pumpkin or sunflower.