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Fresh Farro Salad with Roasted Beets, Goat Cheese, and Walnuts

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A wholesome and vibrant salad featuring chewy farro, sweet roasted beets, creamy goat cheese, and crunchy toasted walnuts. Perfect for easy lunches, potlucks, or light dinners.

Ingredients

Scale
  • 1 cup pearled farro (about 190 g)
  • 3 medium fresh beets, washed and trimmed
  • 4 ounces fresh goat cheese, crumbled
  • ½ cup walnuts, roughly chopped
  • 2 cups baby arugula or mixed greens (about 60 g)
  • ¼ small red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley or mint
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Trim beet greens, scrub beets clean, and pat dry. Wrap each beet in foil or place directly on the baking sheet. Roast for 45-50 minutes until a knife slides in easily.
  3. Rinse farro under cold water. Bring 3 cups salted water to a boil in a medium saucepan. Add farro, reduce heat to simmer, and cook uncovered for 25-30 minutes until tender but chewy. Drain and set aside to cool slightly.
  4. Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Remove from heat and cool.
  5. Peel skins off cooled beets and chop into bite-sized cubes.
  6. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing.
  7. In a large bowl, combine cooked farro, roasted beets, arugula, red onion, toasted walnuts, goat cheese, and fresh herbs.
  8. Pour dressing over salad and gently toss to coat evenly without breaking up beets or goat cheese.
  9. Taste and adjust seasoning with salt, pepper, or extra olive oil. Serve immediately or chill for 20 minutes to meld flavors.

Notes

For gluten-free option, substitute farro with quinoa or millet. Feta cheese can replace goat cheese but changes flavor. Toast walnuts carefully to avoid burning. Roasting beets wrapped in foil yields tender texture; roasting uncovered gives caramelized edges. Salad can be made ahead by roasting beets and cooking farro a day in advance. Store dressing separately to keep greens crisp.

Nutrition

Keywords: farro salad, roasted beets, goat cheese, walnuts, healthy salad, easy salad recipe, vegetarian salad, wholesome meal

Find it online: https://hungermind.com/fresh-farro-salad-recipe-with-roasted-beets-goat-cheese-and-walnuts-easy-healthy-meal-idea/