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.
- 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.
- Prepare farro: boil in salted water until tender (but still with a bite).
- Toast walnuts.
- 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.
- Toss cooked farro with arugula and some of the vinaigrette.
- Toss beets with some sliced shallots and some of the vinaigrette.
- Combine farro, arugula, and beets, and transfer to a platter.
- Top with toasted walnuts and crumbled goat cheese.
Easy, and delicious!