Roasted Beet and Farro Salad with Goat Cheese

Farro stays pleasantly chewy after chilling, making it a useful base for a lunch salad. Roast the beets until a knife slides into the center, then let them cool enough to handle before peeling. The orange dressing balances the earthy vegetables without hiding their flavor.

Serves: 4
Prep: 15 minutes
Cook: 40 minutes

Ingredients

• 1 pound small beets, scrubbed and trimmed
• 1 cup farro, rinsed
• 3 cups water or broth
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 orange, peeled and cut into segments
• 3 ounces soft goat cheese, crumbled
• 2 cups baby arugula
• 2 tablespoons chopped toasted walnuts

Method

1. Heat the oven to 400°F. Wrap the beets loosely in foil and roast on a rimmed pan for 35 to 45 minutes, until a thin knife reaches the center without resistance.
2. Meanwhile, simmer farro in water or broth according to the package directions, usually 25 to 30 minutes. Drain any excess liquid and spread the grains on a plate to cool.
3. When the beets are cool enough to handle, rub off the skins with a paper towel and cut the beets into bite-size wedges.
4. Whisk olive oil, orange juice, vinegar, Dijon, salt, and pepper in a serving bowl. Add the farro and beets and toss gently.
5. Fold in orange segments. Divide arugula among four plates or containers and spoon the farro mixture over it.
6. Finish with goat cheese and walnuts just before serving so the cheese remains distinct.

Variations

Use cooked barley or wheat berries if farro is unavailable, following that grain's package directions. Replace walnuts with pumpkin seeds, or use crumbled feta instead of goat cheese. Pack arugula separately if making lunches several days ahead.

Storage and reheating

Keep the farro and beets covered in the refrigerator for up to 4 days; store greens and cheese separately. Assemble shortly before eating. The grains are served cool or at room temperature, so no reheating is needed.

Read the meal planning for a busy week and plan dinner leftovers as tomorrow's lunch for more ways to plan lunch. Add this recipe to the Lucru Home pantry and list any missing ingredients before shopping.