Roasted Beet and Goat Cheese Farro Bowls

• 1 cup farro
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups baby spinach
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup olive oil
• 1/4 cup toasted walnuts (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
3. 3 Meanwhile, cook farro according to package instructions.
4. 4 In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and 1/4 cup olive oil for the dressing.
5. 5 Divide cooked farro among four bowls. Top with roasted beets, spinach, and goat cheese.
6. 6 Drizzle with dressing and sprinkle with parsley and toasted walnuts, if using.

Equipment

• Oven
• Baking sheet
• Mixing bowls

Variations

• Add roasted sweet potatoes for extra sweetness or swap walnuts for pecans for a different crunch.

Substitutions

• Use quinoa instead of farro for a gluten-free alternative. Substitute feta cheese for goat cheese if preferred.

Pairings

• A crisp sauvignon blanc or a sparkling water with lemon.

Nutrition

Tips

• For a richer flavor, toast the farro in a dry pan for a few minutes before boiling.
• Use golden beets for a stunning contrast of colors.

Storage

Store in an airtight container in the fridge for up to 3 days. Dress just before serving to keep the greens fresh.

Freezing: Not recommended due to texture changes in beets and greens. Best enjoyed fresh.

Serving Suggestions

• Pair with a simple green salad or a warm crusty baguette.

FAQ