Roasted Beet Salad with Farro and Orange-Ginger Dressing

1hr 42min prep 10min cook 1hr 32min  |  Created by: Lauren Walz of Gourmet Veggie Mama

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

Ingredients

  • Beets, Large (4)

  • Fresh Lemon Juice (2 Teaspoons)

  • Mixed Greens (6 Cups)

  • Shallots (2)

  • Goat Cheese, Optional (4 Ounces)

  • Farro, Quick-Cooking (1 Cup)

  • Black Pepper

  • Crystallized Ginger (5 Eaches)

  • Kosher Salt

  • Champagne Vinegar (2 Teaspoons)

  • Extra Virgin Olive Oil (6 Tablespoons)

  • Orange Juice (6 Tablespoons)

Equipment

  • Aluminum Foil

  • Paper Towels

  • Plastic Gloves

  • Oven

  • Stove Top

  • Baking Dish, 8"x8"

  • Chef's Knife

  • Cutting Board

  • Mandoline, Optional

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • Pot, Large (4-6 QT)

  • Whisk

Notes

  1. 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.
     

Prep Steps

  • 1

    Trim and scrub the beets, reserving the greens for another use, and wrap each beet in foil.
    Beets, Large

  • 2

    Finely chop the shallots. Place in a medium mixing bowl.
    Shallots

  • 3

    Finely chop the pieces of crystallized ginger. Place in the bowl of shallots.
    Crystallized Ginger

  • 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.
    Extra Virgin Olive OilFresh Lemon JuiceOrange JuiceChampagne VinegarKosher SaltBlack Pepper

Cook Steps

  • 5

    Preheat the oven to 400 degrees.

  • 6

    Place the beets in an 8"x8" baking dish and roast for [30 minutes-1 hour] (depending on size) until tender.
    Beets, Large

  • 7

    Rinse the farro, then place in a large pot. Add water and cook according to package instructions, about [10-15 minutes].
    Farro, Quick-Cooking

  • 8

    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.
    Beets, Large

  • 9

    Place the mixed greens in a large mixing bowl and toss with orange-ginger dressing to taste. Divide among 4 plates.
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

  • 10

    Arrange the sliced beets on top of the salad and drizzle with a bit more dressing.
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

  • 11

    Center a mound of farro on top of the beets and greens, and top with the goat cheese, if desired. Ready to serve!
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

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 Eaches)

  • Kosher Salt

Condiments, Oils & Dressings

  • Champagne Vinegar (2 Teaspoons)

  • Extra Virgin Olive Oil (6 Tablespoons)

Beverages

  • Orange Juice (6 Tablespoons)

Kitchen Supplies

  • Aluminum Foil

  • Paper Towels

  • Plastic Gloves

Appliances

  • Oven

  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"

  • Chef's Knife

  • Cutting Board

  • Mandoline, Optional

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • 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.
    Beets, Large

  • 2

    Finely chop the shallots. Place in a medium mixing bowl.
    Shallots

  • 3

    Finely chop the pieces of crystallized ginger. Place in the bowl of shallots.
    Crystallized Ginger

  • 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.
    Extra Virgin Olive OilFresh Lemon JuiceOrange JuiceChampagne VinegarKosher SaltBlack Pepper

Cook Steps

  • 5

    Preheat the oven to 400 degrees.

  • 6

    Place the beets in an 8"x8" baking dish and roast for [30 minutes-1 hour] (depending on size) until tender.
    Beets, Large

  • 7

    Rinse the farro, then place in a large pot. Add water and cook according to package instructions, about [10-15 minutes].
    Farro, Quick-Cooking

  • 8

    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.
    Beets, Large

  • 9

    Place the mixed greens in a large mixing bowl and toss with orange-ginger dressing to taste. Divide among 4 plates.
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

  • 10

    Arrange the sliced beets on top of the salad and drizzle with a bit more dressing.
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

  • 11

    Center a mound of farro on top of the beets and greens, and top with the goat cheese, if desired. Ready to serve!
    Beets, LargeMixed GreensFarro, Quick-CookingGoat Cheese, Optional

Roasted Beet Salad with Farro and Orange-Ginger Dressing

1hr 42min prep: 10min cook: 1hr 32min

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

Notes:
  1. 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.
     

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 Eaches)
  • Kosher Salt

Condiments, Oils & Dressings

  • Champagne Vinegar (2 Teaspoons)
  • Extra Virgin Olive Oil (6 Tablespoons)

Beverages

  • Orange Juice (6 Tablespoons)

Equipment

Kitchen Supplies

  • Aluminum Foil
  • Paper Towels
  • Plastic Gloves

Appliances

  • Oven
  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"
  • Chef's Knife
  • Cutting Board
  • Mandoline, Optional
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Medium
  • 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!

Please allow Cookies