Beet, Goat Cheese, & Farro Salad

We have jam packed this salad full to the brim! Unlike our Semi-Homemade Pesto Caprese that we made earlier in the week, this recipe will have you in the kitchen for a bit more time if you are cooking the beets from scratch. We promise it is worth it! If you want to save some time, look for pre-cooked beets in the refrigerated produce section of the grocery store. We have also found quick cooking farro at Trader Joe’s, which helps cut the time down even more. This dish is hearty choice as a “salad for dinner” recipe and one of our favorite ways to pack in the veggies this summer. 

Beet, Goat Cheese, & Farro Salad 
Makes: 4 entree servings 
Prep Time: 45 minutes    Total Time: 1 hour 

Ingredients for the Salad: 

  • 4 large (or 6 medium) beets, stems removed and peeled 
  • 1 tbs olive oil 
  • 1 1/2 cups quick cooking farro 
  • 8 cups kale, large stems removed 
  • 2/3 cup goat cheese 
  • 1 avocado, sliced 
  • ⅓ cup olive oil 

Ingredients for the Balsamic Vinaigrette: 

  • ⅓ cup olive oil 
  • 1 tbs dijon mustard
  • 2 tbs balsamic glaze or balsamic vinegar 
  • 2 tsp honey (use this only if you used balsamic vinegar, not glaze)
  • 1 clove garlic, minced 
  • Salt and pepper to taste

Directions: 

  1. Preheat the oven to 425 degrees. 
  2. Chop the beets into large, bite-sized pieces. Place them on a sheet of foil and drizzle with 1 tbs of olive oil. Toss to coat the beats evenly and season with salt and pepper. Lay them in a single layer on a baking sheet, cover with a second sheet of foil, and bake in the oven for 30-40 minutes, or until they are fork tender. 
  3. While the beets are cooking, prepare the farro. Heat a medium pot with water and bring to a boil. Cook the farro according to package directions; quick-cooking farro takes about 10 minutes while traditional farro can take up to 40 minutes. The farro should still have some texture and chew; strain when it has finished cooking. 
  4. While the farro is cooking make the salad dressing. Whisk all of the ingredients in a small mixing bowl until thoroughly blended. Season with salt and pepper to taste. 
  5. When the beets have finished cooking, toss them in a large bowl with the kale, farro, and about 3/4 of the salad dressing. It’s okay if the beets and/or farro are still a bit warm- this will help break down the kale so that it is more chewable. 
  6. Assemble the salad by layering the beet/farro/kale mixture on the bottom of a serving bowl. Top with the goat cheese and avocado. Drizzle with the remaining salad dressing and freshly cracked black pepper. Serve immediately.  

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