Fresh Mediterranean Farro Salad with Roasted Beet and Goat Cheese
A wholesome and easy-to-make Mediterranean salad featuring nutty farro, sweet roasted beets, creamy goat cheese, and a bright lemon-olive oil dressing. Perfect for quick lunches or light dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup (200g) pearled farro, rinsed
- 2 medium-sized fresh beets, washed and trimmed
- 4 oz (115g) soft goat cheese, crumbled
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- ¼ cup thinly sliced red onion (soaked briefly in cold water)
- 1 cup halved cherry tomatoes
- ¼ cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1 small clove garlic, minced (optional)
- Salt and freshly cracked black pepper to taste
- ¼ cup toasted pine nuts or walnuts (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Scrub the beets clean, trim off the greens, and wrap each beet tightly in foil. Place on the baking sheet and roast for 45-50 minutes or until easily pierced with a fork.
- While beets roast, bring 3 cups (720ml) salted water to a boil in a medium saucepan. Add rinsed farro, reduce heat to a simmer, and cook uncovered for 25-30 minutes until tender but chewy. Drain and rinse under cold water. Let drain completely.
- Once beets are roasted and cool enough to handle, peel off skins by rubbing gently with fingers or a paper towel. Chop into bite-sized cubes.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled farro, roasted beet cubes, cherry tomatoes, drained red onion, and fresh herbs. Pour dressing over and toss gently to coat.
- Crumble goat cheese over the top and sprinkle with toasted pine nuts or walnuts if using. Toss gently or serve cheese on top for presentation.
- Serve at room temperature or chilled. If chilling, refrigerate covered for at least 30 minutes to let flavors meld.
Notes
Rinse farro thoroughly to remove dust. Do not overcook farro to maintain chewy texture. Roast beets wrapped in foil to steam and soften skins for easy peeling. Soak red onion in cold water to mellow sharpness. Toast nuts for added flavor and crunch. Store salad refrigerated up to 3 days; add goat cheese fresh when serving to avoid drying.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 320
- Fat: 12
- Carbohydrates: 40
- Fiber: 6
- Protein: 10
Keywords: farro salad, roasted beet salad, goat cheese salad, Mediterranean salad, healthy lunch, easy salad recipe, vegetarian salad