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5 from 2 votes

Goat Cheese, Roasted Beet and Farro Salad

Grain bowls are definitely salads in my book!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 6 servings
Author: Gaby Dalkin

Ingredients

  • 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

Instructions

  • 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.

Notes

The best part of this salad is using up leftovers! Throw in anything you have. You can even pre-roast the beets so that all salad ingredients are ready to go at a moment's notice.

Nutrition

Calories: 214kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 127mg | Potassium: 476mg | Fiber: 5g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 2mg