Description
This vibrant salad combines sweet roasted beets, nutty farro, creamy goat cheese, and crunchy walnuts for a salad that leaves you feeling amazing.
Ingredients
Scale
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3 medium beets
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1 medium red onion, sliced into wedges
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1 cup uncooked farro (or 2 1/2 cups cooked)
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4 radishes, thinly sliced
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4 cups arugula
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1/2 cup goat cheese, crumbled
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1/4 cup fresh basil or mint, torn
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? cup toasted walnuts, roughly chopped
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1/4 cup balsamic vinaigrette (store-bought or homemade—recipe below)
- flaky salt and freshly ground black pepper, to taste
for the balsamic vinaigrette:
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1/4 cup balsamic vinegar
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1/2 cup extra virgin olive oil
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2 teaspoons honey
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1 small garlic clove
- 2 teaspoons dijon mustard
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Salt & freshly ground black pepper, to taste
Instructions
- Roast the beets. Preheat oven to 425. Wrap the beets in a foil packet and roast until tender, 1 – 2 hours (until a knife slides easily into the flesh.) Let cool, then use a paper towel to remove the skin—it should slip right off. Slice the beets into wedges.
- Roast the red onion. Toss the onion wedges with a little olive oil, salt, and pepper, then spread in an even layer on a parchment-lined baking sheet. Roast until caramelized, tossing once halfway through (about 25 minutes total.) Remove from oven and let cool. (You can roast the onions at the same time as the beets—just pull them out sooner.)
- Cook the Farro. Bring a pot of salted water to a boil. Add farro and cook until tender, about 20–25 minutes. Drain and let cool slightly.
- Meanwhile, make the dressing. Combine everything in a blender. Store in a mason jar in the fridge.
- Assemble. In a large bowl, combine arugula, cooked farro, roasted beets, red onion, radishes, and herbs. Drizzle with balsamic vinaigrette and toss gently to coat. Top with crumbled goat cheese and toasted walnuts.
- Divide among plates and serve immediately. I like to eat this at room temperature.
- Prep Time: 20
- Cook Time: 90
Keywords: beet salad, farro salad