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Farro, Roasted Beet and Goat Cheese Salad

Farro, Roasted Beet and Goat Cheese Salad
Yields
6 servings

This salad is a classic combination of ingredients that are colourful, sweet and absolutely delicious.

Click here to watch how to make this recipe.

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ingredients

8
oz baby red beets with greens
4
Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
10
sprigs thyme
2
cloves garlic, unpeeled
cup pistachios
2
Tbsp unsalted butter
1
cup Italian pearled farro, rinsed and drained
¼
cup red wine vinegar
4
oz goat cheese, crumbled
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.

Step 3

Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.

Step 4

Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes–the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.

Step 5

While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.

Step 6

With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.

Step 7

Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.

Step 8

Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

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