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  • Roasted Beet Salad with Farro and Orange-Ginger Dressing

  • Prep Time 10 min

  • Cook Time 1 hr 32 min

  • Total Time 1 hr 42 min

  • Servings 4

  • Skill Easy

Roasted Beet Salad with Farro and Orange-Ginger Dressing

Roasted beets add sweetness and color to this perfectly delicious salad, and farro and goat cheese elevate it to "hearty meal" status.

Find crystallized ginger in the bulk foods department of your grocery store or with the spices. If you can’t find crystallized ginger, substitute 1 teaspoon of fresh ginger.

Be sure to buy quick-cooking farro. It doesn’t need to soak and it cooks, well, quickly! Look for it near other grains like couscous, barley or lentils.

Created by: Lauren Walz of Gourmet Veggie Mama
Tags: Wheat, Gluten, American, Main Dish, Rice & Grains, Vegetables, Dinner Party, Healthy, Weeknight, Gourmet, Brunch, Easy, Onion

Ingredients

    Produce

    • Beets, Large
      4

    • Fresh Lemon Juice
      2 Teaspoons

    • Mixed Greens
      6 Cups

    • Shallots
      2

    Cheese & Lunchmeat

    • Goat Cheese, Optional
      4 Ounces

    Grains & Pasta

    • Farro, Quick-Cooking
      1 Cup

    Spice & Baking

    • Black Pepper

    • Crystallized Ginger
      5 Eachs

    • Kosher Salt

    Condiments, Oils & Dressings

    • Champagne Vinegar
      2 Teaspoons

    • Extra Virgin Olive Oil
      6 Tablespoons

    Beverages

    • Orange Juice
      6 Tablespoons

Kitchen Equipment

    Kitchen Supplies

    • Aluminum Foil

    • Paper Towels

    • Plastic Gloves

    Appliances

    • 1 Oven

    • 1 Stove Top

    Cooking Equipment

    • 1 Baking Dish, 8"x8"

    • Chef's Knife

    • Cutting Board

    • Mandoline, Optional

    • Measuring Cups

    • Measuring Spoons

    • 1 Mixing Bowl, Large

    • 1 Mixing Bowl, Medium

    • 1 Pot, Large (4-6 QT)

    • Whisk

Prep Steps

  1. Trim and scrub the beets, reserving the greens for another use, and wrap each beet in foil.
  2. Finely chop the shallots. Place in a medium mixing bowl.
  3. Finely chop the pieces of crystallized ginger. Place in the bowl of shallots.
  4. Combine the olive oil, orange juice, lemon juice and champagne vinegar with the shallots and ginger, whisking until emulsified. Season with salt and pepper.

Cook Steps

  1. Preheat the oven to 400 degrees.
  2. Place the beets in an 8"x8" baking dish and roast for 30 minutes-1 hour (depending on size) until tender.
  3. Rinse the farro, then place in a large pot. Add water and cook according to package instructions, about 10-15 minutes.
  4. Once beets are cool, remove from foil, and rub with paper towels to remove skins. Slice thinly. It's a good idea to wear plastic gloves to prevent hands from staining.
  5. Place the mixed greens in a large mixing bowl and toss with orange-ginger dressing to taste. Divide among 4 plates.
  6. Arrange the sliced beets on top of the salad and drizzle with a bit more dressing.
  7. Center a mound of farro on top of the beets and greens, and top with the goat cheese, if desired. Ready to serve!