Farro salad with roasted beets

Beets, originally uploaded by Ed Yourdon

I love farro, and I love beets. And they make a great combination!

Here's what I did the other night to make a farro salad with roasted beets, arugula, walnuts, and goat cheese.

1. Prepare beets: toss with olive oil and salt, splash of water, cover with foil, roast for 30-40 minutes until done. Then remove skins and slice into wedges.
2. Prepare farro: boil in salted water until tender (but still with a bite).
3. Toast walnuts.
4. Make a vinaigrette: combine diced shallot with red wine vinegar, lemon juice, balsamic vinegar, and a little bit of salt. Let sit for 5 minutes. Add olive oil.
5. Toss cooked farro with arugula and some of the vinaigrette.
6. Toss beets with some sliced shallots and some of the vinaigrette.
7. Combine farro, arugula, and beets, and transfer to a platter.
8. Top with toasted walnuts and crumbled goat cheese.

Easy, and delicious!

Comments

[Kathryn]

I'm a big fan of beets and always on the lookout for new ways to prepare them. I'll definitely try this recipe in the near future.