Go Back
Print Recipe
5 from 1 vote

Goat Cheese, Roasted Beet and Farro Salad

Course: Salad
Author: Gaby


  • 2-3 small Red Beets
  • 2-3 small Golden Beets
  • 2-3 handfuls of arugula
  • 1 cup cooked farro
  • ½ cup crumbled goat cheese
  • 1 avocado cut into thin strips or wedges
  • ½ fennel bulb trimmed and shaved thin
  • Pepitas for garnish
  • 1 recipe Basil Vinaigrette


  • Heat the oven to 400°F.
  • Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, then wrap them loosely in aluminum foil.
  • Transfer the wrapped beets to a baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.
  • Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and then slice them into wedges.
  • Combine the arugula, beet wedges, farro, shaved fennel, avocado and goat cheese on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.