When spring is touched and my fridge starts filling with radish, herbs and any shade of greenery, I long for meals that feel just as fresh and lively as the season. Enter: this Beets, Farro & Goat Cheese Salad. It is delicious and exactly what I want to eat on a warm May medium – whether I pull it right out of the fridge for a healthy lunch or dress like a side for dinner with friends.
This is what I like to call a “meal preparation salad” – which means the sturdy Engragh to stand in the fridge for days, with ingredients that actually taste better after marinating in the vinaigrette. Moreover, it is filled with nourishing ingredients and it is one of that feel-good meal that makes you weigh up satisfied and energetic. And when the fridge is already filled with a big bowl of it? Healthy and fast meals feel effortlessly. Let’s go in.
Ingredients you need
- Roast beets – Earthy and packed with antioxidants (beets also support liver development)
- Roasted red onion – caramelized and of course sweet
- Farro -Nerty, tough and full of fiber and vegetable protein
- Fresh radish – For a fresh, peppery crunch
- Goat cheese – A creamy contrast with the vegetables, it is lower in lactose and often easier to digest than cow’s milk cheese
- Rucol – Peppery greens that add freshness and support digestion
- Basil or Mint – Herbs ensure that it feels clear and seasonal
- Roast walnuts -joint crunch, heart-healthy omega-3s and support brain health
- Balsamic vinaigrette – connects everything together with just enough sweetness and sour
A few tips to make this delish
- Roast the vegetables in advance. The beet roasting and red onion is the only required cooking, and both can be done a few days ahead. Let them cool completely before adding them to the salad so that they do not confuse the greens.
- Cook the Farro like pasta. Boil it in salted water until soft, the drain and let cool. It keeps beautiful in the fridge for days without becoming mushy.
- Let it marinate. If you are prepared for it, throw everything (except the arugula and goat cheese) with the vinaigrette and leave it in the fridge. The flavors are deepened and become even better.
- Add goat cheese just before serving. This prevents it from becoming not too soft or disappear into the salad over time.
Prepare for ideas for meals
One of the best parts of this salad is crying, it stares the week up. On Sunday I roast the beets and Uions, cook the Farro, mix the vinaigrette and roast the walnuts. When I am ready to eat, I throw it all together with Augustula, herbs, radish and goat cheese. Sprinkle with dressing and you’re done.
Suggesta swaps to try
- Make the dairy free. Swap goat cheese for a dairy-free alternative such as almond-based feta or leaves the autale away the salad is still full of taste.
- Change the grain. Quinoa, brown rice or barley would all work well if you don’t have Farro.
- Use what you have. Exchange arugula for baby spinach or kale, or throw in roasted sweet potatoes or carrots instead of beets.
- Add a protein. To turn jammy, grilled chickn or crispy chickpeas into a complete meal.
So consider this as your plate to roast Sum vegetables, cook a grain and mix a large bowl with delicious food from the entire week. Your weekday lunches have just received a big upgrade! Let me know in the comments if you make these beets and Farro salad – and me on Instagram tag, so that I can see yours.
Scroll on the recipe and go here for many more ideas for the spring dinner.
Description
This lively salad combines sweet roasted beets, nutty farro, creamy goat cheese and crispy walnuts for a salad that makes you feel great.
-
3 medium -sized beets
-
1 average red onion, cut into wedges
-
1 cup of uncooked Farro (or 2 1/2 cups cooked)
-
4 radish, thinly cut
-
4 cups of arugula
-
1/2 cup of goat cheese, crumbled
-
1/4 cup of fresh basil or mint, torn
-
? Cup roasted walnuts, roughly minced meat
-
1/4 cup of balsamic vinaigrette (purchased in the store or homemade recipe below)
- Flaky salt and freshly ground black pepper, to taste
For the balsamic vinaigrette:
-
1/4 cup of balsamic vinegar
-
1/2 cup of extra virgin olive oil
-
2 teaspoons honey
-
1 small garlic
- 2 teaspoons Dijon mustard
-
Salt and freshly ground black pepper, to taste
- Roast the beets. Preheat the oven to 425. Wrap the beets in a foil package and roast until they are soft, 1 -2 hours (until a knife slides easily into the meat.) Let cool, use the use of paper towel to remove the skin -it should immediately slide out. Cut the beets into wedges.
- Roast the red onion. Throw the onion wedges with a little olive oil, salt and pepper, the spread in an even layer on a baking tray lined with a public prosecutor. Roast to caramelized, throw once halfway (Abouut 25 minutes in total.) Stir from the oven and let cool. (You can roast the nions at the same time as the beet – just pull them out earlier.)
- Cook the Farro. Bring a pot of salted water to a bail. Add Farro and cook until soft, about 20-25 minutes. Drain and let cool a little.
- Meanwhile, make the dressing. Combine everything in a blender. Store in a Mason Jar in the fridge.
- TO ASSEMBLE. Combine arucula, boiled farro, roasted beets, red onion, radish and herbs in a large bowl. Sprinkle with balsamic vinaigrette and throw gently to coat. Top with crumbled goat cheese and toilet walnuts.
- Divide between plates and serve immediately. I like to eat this at room temperature.
- Prep -Time: 20
- Cooking time: 90
Keywords: Beet Salad, Farro Salad
