Farro and Spinach Salad with Roasted Beets and Goat Cheese
Meet your new go-to weeknight salad—it's quick, healthy, and packed with good stuff, but it's also a little bit special. It's inspired by the classic French salad Niçoise, so it's got all the good things you'd expect: farro, beets, goat cheese, and walnuts. But we've also added some fresh spinach and herbs to lighten things up, and a balsamic vinaigrette to add a touch of acidity and sweetness. The result is a salad that's hearty enough to be a main course, but light and refreshing enough to be a side dish. It's also perfect for making ahead of time, so it's a great option for busy weeknights.
I first came up with this recipe when I was looking for a way to use up some leftover farro I had. I'm a big fan of farro, but I find that it can be a little bland on its own. So I started experimenting with different ways to flavor it, and I eventually came up with this salad. I've been making it ever since, and it's always a hit with my friends and family. I especially love it in the summer, when I can use fresh beets from the farmers market. But it's also great in the winter, when I can use roasted beets from the grocery store.
Farro and Spinach Salad with Roasted Beets and Goat Cheese Farro and Spinach Salad with Roasted Beets and Goat Cheese Farro and Spinach Salad with Roasted Beets and Goat Cheese Farro and Spinach Salad with Roasted Beets and Goat Cheese
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup farro
  • 3 cups water or vegetable broth
  • 2 medium beets, peeled and chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups baby spinach
  • 1/2 cup crumbled goat cheese
  • 1/4 cup walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • Fresh herbs (such as chives, tarragon, or basil), for garnish
Instructions
  1. Rinse the farro under cold water.
  2. In a medium saucepan, combine the farro and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the farro is tender.
  3. While the farro is cooking, preheat the oven to 400°F (200°C).
  4. Toss the beets with the olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender.
  5. Once the farro and beets are cooked, assemble the salad.
  6. In a large bowl, combine the farro, spinach, beets, goat cheese, walnuts, and balsamic vinegar.
  7. Season with additional salt and pepper to taste.
  8. Garnish with fresh herbs before serving.
Why It Works
  • The farro provides a hearty base for the salad, and the beets add a sweet and earthy flavor.
  • The goat cheese adds a creamy and tangy flavor, and the walnuts add a crunchy texture.
  • The spinach adds a fresh and light flavor, and the balsamic vinaigrette adds a touch of acidity and sweetness.
  • The salad is easy to make and can be made ahead of time, making it a great option for busy weeknights.