Warm Farro & Roasted Beets Salad with Orange Vinaigrette

Recipe Information

Ingredients

• 4 small beets, golden or red (roasted)
• 1 cup farro (dry)
• 3 oz goat cheese
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp fresh squeezed orange juice
• ½ tbsp orange zest
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ small shallot (diced)
• salt and pepper
• micro greens ((optional garnish))

Directions

The Beets

1. Preheat oven to 400°F. Scrub 4 small beets and trim the stems. Place beets on a piece of foil, drizzle with olive oil and a pinch of salt, and seal into a tight pouch. Place the pouch on a baking sheet and roast for 45–60 minutes until a knife slides easily into the center. Once cool enough to handle, rub with paper towel to remove skins. Slice or cube for your serving preference.

The Farro

1. Rinse 1 cup of pearled farro in a fine-mesh strainer under cold water. Bring a large pot of salted water (about 3–4 cups) to a boil. Add the farro, reduce heat to medium-low, and simmer uncovered for 15–20 minutes. Taste a grain—it should be tender with a slight chew. Drain through a strainer and let it sit for a few minutes to air-dry before adding it to your salad.

The Vinaigrette

1. In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons fresh orange juice, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Add 1/2 teaspoon orange zest and a pinch of salt and black pepper. Whisk vigorously (or shake the jar) until the dressing is smooth and well-combined.

Assemble

1. Drizzle the orange vinaigrette over the warm farro and beets while the grains are still slightly warm so they soak up the citrus flavor. Crumble goat cheese over the top. Garnish with micro greens. Serve with a glass of Anaba Grenache.