When spring hits stride and the fridge starts to fill with all the shades of radish, herbs and greenery, I crave a meal that is as fresh and vibrant as the season. Input: This Beet, farro and goat cheese salad. It’s tasty and what I want to eat on a warm May afternoon. I pull it straight out of the fridge and pull it for a healthy lunch or dress it up for dinner with friends.
This is something I like to call “meal preparation salad.” This means it’s heartfelt enough to last for days in the fridge, and it actually tastes better after marinating in a vinaigrette. Plus, it’s one of those pleasant meals filled with nutrients that keep you satisfied and not energized. And when your fridge already has a big bowl in stock? A healthy and fast diet feels easy. Let’s get into it.
Necessary materials
- Roast beets – It’s simple and packed with antioxidants (beet also supports liver detoxification)
- Roasted red onions – Caramelized and naturally sweet
- Faro – Full of nuts, chewy, fiber and plant-based protein
- Fresh radish – For crisp pepper crunch
- Goat cheese – In contrast to vegetables and creamy, lactose is low and is often easier to digest than milk cheese
- arugula – Pepper greens that add freshness and support digestion
- Basil or mint – Herbs make it bright and seasonal
- Toasted walnuts – Add crunch, heart-healthy omega-3 to support brain health
- Balsamic vinaigrette – Connect everything with enough sweetness and acidity
Some tips to make this a delicacy
- Roast the vegetables in advance. Roasting beets and red onions is the only cooking required, and both can be done a few days in advance. Allow to cool completely before adding to the salad to prevent the greens from wilting.
- Cook pasta-like farro. Bring it to a boil with salted water, drain and let cool. It is beautifully lifted in the fridge for days without becoming mushy.
- Let’s marinate. If you’re preparing later, throw everything (except arugula and goat cheese) with a vinaigrette and place it in the fridge. The flavor becomes deeper and even more delicious.
- Add goat cheese just before serving. This prevents them from becoming too soft or disappearing into the salad.
Ideas for preparing meals
One of the best parts of this salad is how well it holds throughout the week. On Sundays, roast beets and onions, cook farro, mix in vinaigrette and toast the walnuts. When ready to eat, toss it all together with arugula, herbs, radish and goat cheese. Drizzle with the dressing and you’re done.
I suggested a swap to try
- I’ll leave it without dairy products. Replace goat cheese with a dairy-free alternative, such as almond-based FETA, or exclude it entirely. The salad is still full of flavour.
- Change the grain. Quinoa, brown rice, or barley work well without faro.
- Use what you have. You can swap arugula for spinach or kale, or throw roasted sweet potatoes or carrots instead of beets.
- Add protein. Jammy eggs, grilled chicken, or crunchy chickpeas turn it into a complete meal.
So, taking this sign into consideration, roast some vegetables, cook the grains, and mix in a large bowl of delicious weekly nutrition. Your weekday lunch just got a big upgrade! Please let us know in the comments if you’re making this beet and faro salad. You can tag it on Instagram and see what’s yours.
Scroll through recipes and head here to add more spring dinner ideas.
printing
explanation
This vibrant salad will surprise your salad with a combination of sweet roast beets, nut farros, creamy goat cheese and crunchy walnuts.
-
3 medium beats
-
Medium red onion sliced into wedges
-
1 cup uncooked farro (or 2 cups cooked)
-
Four radish, thinly sliced
-
4 cups of arugula
-
1/2 cup of goat cheese has collapsed
-
1/4 cup fresh basil or mint, torn
-
? Toasted walnuts, almost chopped
-
1/4 cup balsamic vinaigrette (store-bought or homemade – recipe below)
- Fresh ground black pepper with flakes, tastes
For balsamic vinaigrette:
-
1/4 cup balsamic vinegar
-
1/2 cup extra virgin olive oil
-
2 teaspoons of honey
-
One small garlic clove
- 2 tsp Dijon Mustard
-
Salt and freshly ground black pepper, tastes
- Roast the beets. Preheat the oven to 425. Wrap the beets in foil packets and roast until soft for 1-2 hours (until the knife slips easily into the meat), then use a paper towel to remove the skin. It’ll slide right away. Slice the beets into wedges.
- Roast the red onions. Throw the onion wedge with a little olive oil, salt and pepper and spread it in a uniform layer on a parchment-lined baking sheet. Roast until caramelized and tossed midway (about 25 minutes in total) Remove from oven and let cool. (You can roast the onion at the same time as the beet. You can pull it out immediately.)
- Cook Faro. Bring a pot of salted water to a boil. Add the farro and cook until tender, about 20-25 minutes. Drain and let cool a little.
- Meanwhile, make a dressing. Combine everything into a blender. Store in a mason jar in the fridge.
- assemble. In a large bowl, mix the arugula, cooked farro, roast beets, red onions, radish and herbs. Drizzle the balsamic vinaigrette and gently throw it to coat. Toasted with crumbling goat cheese and toasted walnuts.
- Separate the plates and serve immediately. I like to eat this at room temperature.
- Preparation time: 20
- Cooking time: 90
keyword: Beet salad, Faro salad
Source: Camille Styles – camillestyles.com
