Goat Cheese, Roasted Beet and Farro Salad
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 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
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Preparation
Step 1
Heat the oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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