Golden Beet and Farro Salad is the perfect fusion of flavors and textures, ideal for those who appreciate a refreshing yet hearty dish. Roasted golden beets bring a natural sweetness, while farro adds a satisfying chewiness. The fresh spinach provides a crisp base, complemented by the creamy tang of Gorgonzola cheese and the crunch of toasted pecans. The homemade dressing, with its hints of garlic and fresh parsley, ties everything together beautifully.
Whether you're looking to impress guests at a summer gathering or simply want a nutritious and delicious meal, this salad has you covered. Its vibrant colors and harmonious blend of ingredients make it as pleasing to the eye as it is to the palate. Ready to elevate your salad game?
Customizing This Dish
- If golden beets aren't available, red or white beets work just as well.
- For those who prefer a milder cheese, feta or goat cheese can replace gorgonzola.
- If you want to add a bit more protein, consider topping the salad with grilled chicken or chickpeas.
- Baby kale or arugula can stand in for spinach, providing a slightly different flavor profile.
- Nuts can be customized too—try walnuts or almonds for a different crunch.
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To keep the ingredients fresh and prevent sogginess, store the dressing separately and add it just before serving.
When ready to eat, you can enjoy the salad cold or let it sit at room temperature for about 15 minutes to take off the chill.
Golden Beet and Farro Salad
- 1 lbs of golden beets, peeled and cut into wedges
- 1 cup farro
- 2 cups fresh spinach
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup pecans, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the beet wedges on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 35-40 minutes, or until the beets are tender and slightly caramelized, stirring halfway through cooking.
- While the beets are roasting, rinse the farro under cold water. In a saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and let cool.
- In a small skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, chopped garlic, fresh parsley, and a pinch of salt and pepper.
- In a large mixing bowl, combine the roasted beets, cooked farro, and fresh spinach. Drizzle the dressing over the salad and toss to combine. Gently fold in the Gorgonzola cheese and toasted pecans.
- This salad can be made in advance, making it perfect for meal prepping. The spinach is hearty enough to not wilt under the dressing.
