Roasted Beet and Farro Salad
Servings: 2 as a main dish or 4 as a side dish
- 3 medium-sized beets, scrubbed and trimmed
- 1 cup chopped beet greens
- 1 cup uncooked farro
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1 teaspoon finely ground sea salt
- Freshly ground pepper
- 1/4 cup olive oil, plus one teaspoon
- 1/4 cup chopped Italian parsley
- 4 ounces goat milk chevré
Heat the oven to 400 degrees. Peel the beets and dice them into ½” pieces. Place them on a baking sheet, then drizzle with olive oil, salt, and pepper and toss until the beets are evenly coated.
Heat two cups of water in a small pan over high heat. Once the water is boiling, add one cup of uncooked farro and 1/2 teaspoon sea salt. Turn the heat to low and cover the pan with a lid. Cook the farro for 20 minutes, or until all of the water has been absorbed by the farro.
In a small sauté pan, heat one teaspoon of olive oil over medium-low heat. Add the beet greens to the pan and cook for two minutes, until the greens are wilted.
In a large serving bowl, whisk together lemon juice, honey, 1/2 teaspoon sea salt, pepper, and olive oil. Add the cooked farro, chopped beets, and wilted beet greens and toss until everything is evenly distributed. Top the salad with parsley and goat cheese. Serve warm or cold.
Recipe & Photo by Shelby Thompson