Roasted Beet and Goat Cheese Grain Salad

• 1 cup farro, rinsed
• 1 pound beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Optional: 1/4 cup toasted walnuts or pecans

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until tender.
3. 3 Meanwhile, cook farro according to package instructions. Drain and set aside.
4. 4 Whisk together balsamic vinegar, Dijon mustard, honey, and remaining tablespoon of olive oil in a small bowl.
5. 5 In a large mixing bowl, combine roasted beets, cooked farro, parsley, red onion, and dressing. Toss to coat.
6. 6 Gently fold in crumbled goat cheese. Add toasted nuts if using.
7. 7 Season with additional salt and pepper to taste before serving.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add roasted sweet potatoes or butternut squash for extra heartiness.
• Substitute quinoa for farro for a gluten-free option.

Substitutions

• Use feta cheese if goat cheese is unavailable.
• Substitute another grain like barley or wheat berries for farro.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A light vinaigrette dressed green salad.

Nutrition

Tips

• For a quicker prep, use pre-cooked grains or roasted beets from the store.
• Let the salad sit for 10 minutes before serving to let the flavors meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave if desired.

Freezing: Does not freeze well due to the texture of the goat cheese and grains.

Serving Suggestions

• Pair with a simple arugula salad or a crusty loaf of bread.
• Serve alongside grilled chicken for a heartier meal.

FAQ