Farmer's Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Wash beets well, trim the greens leaving about 1/2 inch of stem to avoid bleeding, and scrub the skins if needed.

Toss and roast

Toss whole beets with 1 tablespoon olive oil and 1/4 teaspoon salt, wrap each beet loosely in foil (or place in a covered roasting pan), and roast on a baking sheet for 45–60 minutes depending on size, until a knife slides easily into the center.

Cool and cube

Allow roasted beets to cool until safe to handle. Rub off skins with a paper towel or peel with a knife. Cut into 1/2-inch cubes and set aside to cool to near room temperature before adding to salad.

Place 1/2 cup rinsed quinoa and 1 cup water with a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and cool to room temperature.

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon minced garlic, 1 teaspoon white wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until fully emulsified and tasting balanced. Adjust lemon, salt or honey to taste.

Prepare kale

Place 6 cups of stemmed, thinly sliced emerald kale in a large bowl. Drizzle 1–2 teaspoons of the prepared dressing over the kale and massage with your hands for 1–2 minutes until the leaves soften and darken. This breaks down toughness and improves flavor.

Combine ingredients

Add 1 cup fluffed cooked quinoa and the cooled roasted red and golden beets (about 1 cup each) to the massaged kale. Toss gently to combine so the quinoa and beets are evenly distributed.

Add avocado, cheese, and pistachios

Gently fold in the sliced avocado and sprinkle the finely shaved 1 oz Pecorino Romano and 1/2 cup roughly chopped pistachios over the top. Reserve a few pistachio pieces and a few cheese shavings for garnish if desired.

Dress and finish

Drizzle remaining dressing over the assembled salad to taste (start with half and add more as needed), then toss very gently to coat. Taste and adjust seasoning with additional salt, pepper or lemon juice if desired. Serve immediately so avocado remains bright; alternatively refrigerate up to 30 minutes before serving.