Beet Salad with Goat Cheese and Farro
This beet salad with goat cheese and farro is a nutritious dish bursting with roasted beets, nutty farro, and creamy goat cheese, topped with a tangy balsamic vinaigrette. Customize it for vegan, gluten-free, or low-carb diets while enjoying its unbeatable flavors.
Ingredients
- 3 medium beets
- 1 medium red onion, sliced into wedges
- 1 cup uncooked farro (or 2 1/2 cups cooked)
- 4 radishes, thinly sliced
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup fresh basil or mint, torn
- 1/4 cup toasted walnuts, roughly chopped
- 1/4 cup balsamic vinaigrette (see recipe below)
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons honey
- 1 small garlic clove
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F. Wrap each beet in foil and roast on a baking sheet for 1–2 hours, until tender. Once cooled, rub off the skin with a paper towel and slice into wedges.
- Toss onion wedges with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for about 25 minutes, stirring halfway through, until caramelized.
- Bring a large pot of salted water to a boil. Add farro and simmer for 20–25 minutes until tender. Drain and let cool slightly.
- Blend all vinaigrette ingredients together or shake well in a jar. Taste and adjust to your liking.
- In a large bowl, layer arugula, farro, roasted beets, red onion, radishes, and fresh herbs. Drizzle with balsamic vinaigrette and toss gently. Top with crumbled goat cheese and toasted walnuts before serving.
Notes
Prep ahead by roasting the beets, onions, and cooking farro. Store separately for quick assembly.