It balances nutty farro, sweet caramelized roasted beets, and crunchy toasted hazelnuts.
Creamy goat cheese and a bright lemon-honey vinaigrette add tang and silkiness.
Warm grains give the salad a hearty, comforting mouthfeel while greens remain crisp.
This works as a satisfying vegetarian main for lunch or as a colorful side at dinner parties.
Serve slightly warm or at room temperature to highlight the contrasting textures.
Ingredients
- Farro (1 cup, rinsed)
- Water or low-sodium vegetable broth (3 cups)
- Medium beets (3, scrubbed and trimmed)
- Extra-virgin olive oil (3 tbsp, divided)
- Hazelnuts (3/4 cup, toasted and roughly chopped)
- Goat cheese (4 oz, crumbled)
- Baby arugula (2 cups)
- Shallot (1 small, minced)
- Fresh lemon juice (2 tbsp)
- Honey or maple syrup (1 tsp)
- Dijon mustard (1 tsp)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400 F (200 C). Toss whole beets with 1 tbsp olive oil, season lightly, wrap each in foil or place in a covered dish and roast until a knife slides in easily, about 40–50 minutes depending on size. Cool, peel, and cut into wedges.
- While the beets roast, bring 3 cups water or broth to a boil in a saucepan. Add rinsed farro, reduce to a simmer, and cook uncovered until tender but still chewy, about 25–30 minutes. Drain any excess liquid and keep farro warm.
- Toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 4–6 minutes. Transfer to a towel, rub to remove skins if desired, then chop roughly.
- Make the vinaigrette by whisking minced shallot, lemon juice, honey, Dijon, 2 tbsp olive oil, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning.
- In a large bowl, combine warm farro, arugula, roasted beet wedges, and most of the hazelnuts. Drizzle with the vinaigrette and toss gently to coat, allowing the arugula to wilt slightly from the warmth.
- Add crumbled goat cheese and toss once more very gently so the cheese softens but keeps some texture. Sprinkle remaining hazelnuts on top for crunch.
- Transfer to a serving platter and serve slightly warm or at room temperature. Adjust salt and pepper just before serving if needed.
Tips or Variations
- Swap farro for pearl barley or spelt for a similar chew and nutty flavor.
- Add orange segments or a splash of balsamic for a brighter, fruit-forward variation.