Roasted Beet and Farro Salad with Goat Cheese
Roasted Beet and Farro Salad with Goat Cheese is a vibrant, nutrient-rich dish that combines earthy flavors and creamy textures, making it a delightful addition to any meal. Featuring tender roasted beets, chewy farro, and tangy goat cheese all tossed in a zesty balsamic vinaigrette, this salad is as beautiful as it is delicious. Perfect for gatherings or a healthy lunch, it elevates your dining experience while keeping healthy eating enjoyable.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup pearled farro
- 2 medium fresh beets
- 4 oz goat cheese, crumbled
- 2 cups arugula (or spinach)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes until fork-tender. Let cool before peeling and chopping.
- While the beets are roasting, cook farro in salted boiling water according to package instructions (about 20-30 minutes). Drain any excess water.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified.
- In a large bowl, combine arugula, cooked farro, chopped beets, and goat cheese.
- Drizzle dressing over the salad mixture and toss gently to combine.
- Serve immediately or transfer to individual plates.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 7g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Keywords: - For extra crunch, add nuts like walnuts or pecans. - Substitute quinoa or barley if desired for different textures. - Store leftovers in an airtight container for up to three days; keep dressing separate until serving.