Roasted Beet And Farro Salad Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, scrub beets well. Wrap each beet individually in aluminum foil with a light drizzle (about 1 tsp total) of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes until tender when pierced with a skewer. Remove from oven, unwrap and allow to cool until manageable, then slip off skins using a paper towel or your fingers. Reserve one medium roasted beet (about 1/2 cup puréed) for the mousse; cut remaining beets into 1/2-inch wedges and refrigerate if not using immediately.

Cook the farro

Rinse 1 cup farro under cold water. In a medium saucepan bring 2 1/2 cups water or broth to a boil, add the farro and 1/4 tsp salt, reduce heat to a simmer, cover and cook until tender but slightly chewy, about 20–25 minutes for semi-pearled farro (adjust time if using pearled or whole). Drain any excess liquid and fluff with a fork. Spread farro on a sheet tray to cool slightly or cool to room temperature before assembling.

Segment the oranges

Using a sharp knife, remove peel and pith from blood and Valencia oranges. Over a bowl to catch juices, cut between membranes to release segments (supremes). Squeeze any remaining juice from the membrane into the bowl and reserve for vinaigrette if desired. Cut segments in half if large.

Toast the pecans

Place pecans in a dry skillet over medium heat and toast, shaking the pan frequently, until fragrant and slightly darker, 3–5 minutes. Transfer to a plate to cool, then roughly chop.

Assemble the salad

In a large mixing bowl combine cooled farro, roasted beet wedges, and arugula. Add orange segments and toasted pecans. Season lightly with 1 tsp sea salt and 1/2 tsp black pepper, then gently toss with half of the prepared orange vinaigrette to coat (reserve remaining vinaigrette for service). Arrange salad on a serving platter or divide among 4 plates. Dot or pipe spoonfuls of beet & goat cheese mousse across the salad (about 2 tablespoons per serving). Drizzle remaining vinaigrette and, if desired, a final 1 tbs extra-virgin olive oil over the plated salads. Serve immediately.

Prepare the puréed beet: Take the reserved roasted beet (about 1/2 cup) and place in a small blender or food processor with a splash (about 1 tsp) of water or orange juice. Purée until smooth. Measure 1/2 cup purée for the mousse; save any extra for another use.

Make the mousse: In a medium bowl, combine 6 oz softened goat cheese, 2 oz softened cream cheese, 2 tablespoons Greek yogurt, 1 teaspoon honey, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add the 1/2 cup beet purée and blend with an electric mixer or in a food processor until smooth and airy, about 1–2 minutes. Taste and adjust seasoning (more honey for sweetness or lemon for brightness). Transfer mousse to a piping bag or a small bowl and refrigerate until ready to assemble (at least 15 minutes to firm slightly).

Make the vinaigrette: In a small bowl or jar combine 1/4 cup freshly squeezed Valencia orange juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking (or close jar and shake vigorously) until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed. If you collected juice from orange segmenting, add up to 1 tablespoon of that juice to the vinaigrette for extra flavor.