Beet + Farro Recipe
Pistachios | Baby Spinach | Goat Cheese Balsamic Vinaigrette
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Prepare Salad Base
- 1
Cook the Farro
Rinse 1/2 cup of dry farro under cold water. In a medium saucepan, add the rinsed farro and 1.5 cups of water. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes or until tender. Drain any excess water and let cool. You should end up with about 1 cup of cooked farro.
- 2
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and trim 2 medium beets. Wrap them in foil and roast for 45–60 minutes, or until tender when pierced with a knife. Let them cool, peel the skin off, and dice into ½-inch cubes to yield about 1 cup.
- 3
Assemble the Salad
In a large bowl, combine the cooked farro, roasted beets, and baby spinach. Gently toss to mix.
- 4
Add Toppings
Top the salad with crumbled goat cheese and shelled pistachios.
Make Balsamic Vinaigrette
- 5
In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified.
Dress and Serve
- 6
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately.
