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.  

Beet & Blood Orange Salad

To celebrate the upcoming baseball season, and Tuck’s departure to Florida for Spring Training, Tuck and Tate’s parents went to a going away dinner at Jovanina’s Broken Italian in downtown Denver. In true Tuck & Tate fashion, we consumed almost everything on the menu and cannot rave about our dinner enough. From bone marrow to parmesan souffle, wood fired pizzas to fresh burrata and charcuterie…. we ate it all. Of everything we consumed, one of the dishes that stuck out the most was the beet salad. Roasted beets, blood oranges, and a layer of creamy ricotta… it was perfect. So perfect that we had to recreate it as soon as possible.  

A quick note about the length of time designated for this recipe. The amount of time necessary to make it relies entirely on how you plan to cook the beets. We have roasted them in the oven, which is easy but can take quite a long time. If you have an Instant Pot or any sort of pressure cooker, you can reduce 15+ minutes from our suggested time. If you want to skip cooking the beets all together and just buy pre-cooked beets from the salad section of your grocery store, reduce the total time down to 20 minutes. If you do buy precooked beets, try to avoid anything packed with other flavors. This salad has a delicate flavor profile and you won’t want the beets to overrun or clash with the other ingredients. 

Beet & Blood Orange Salad 
Makes: 4 servings 
Prep Time: 30 min     Total Time: 1 hour 

Ingredients: 

  • 2 large beets (we chose one yellow and one red for color variation) 
  • 1 blood orange 
  • 3/4 cup whole milk ricotta cheese 
  • 2 tbs honey or agave 
  • 1/3 cup roasted and salted pistachios 
  • 1/4 cup + 2 tbs olive oil 
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Prepare the beets by trimming off the stems and leaves and peeling them with a vegetable peeler. If you have kitchen gloves use them to avoid staining your hands. Once the beets are trimmed and peeled, cut them into large, bite sized pieces. Line a cookie sheet with foil. Lay the beets in a single layer on the foil, drizzle them with olive oil, and season with salt and pepper. Cook in the oven for 35 – 40 minutes, or until they are tender with a fork. 
  3. While the beets are cooking, prepare the ricotta. In a small mixing bowl, combine the ricotta cheese, honey, and the zest from the blood orange. Whisk really well, until the ricotta is light and fluffy in texture. Season with a pinch of salt and set aside. 
  4. Remove the peel from the blood orange using a knife to remove the peel and pith from the orange. For an instructional video, click here. Cut the orange horizontally and set aside. 
  5. Make a quick dressing by combining the olive oil and the juice of a few of the blood orange slices. Season to taste with salt and pepper. 
  6. Assemble the salad by layering the ricotta on the bottom of the plate, followed by the beets and blood oranges. Top with the pistachios and drizzle the dressing over top. Season with sea salt and ground black pepper. Serve immediately.