Warm Farro Salad with Roasted Beets and Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Nutty farro tossed with caramelized roasted beets, creamy goat cheese, and a bright orange vinaigrette for a satisfying, seasonal meal. This mediterranean-inspired salads (gluten-free) ready in about 55 minutes pairs uncooked farro, pounds, peeled and quartered beets, tablespoons olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 pounds peeled and quartered beets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 35 minutes until fork-tender and caramelized.
  2. Step 2: Cook 1 cup uncooked farro in 2 cups salted water for 25 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking.
  3. Step 3: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1 tablespoon olive oil until emulsified. Season with remaining salt and pepper.
  4. Step 4: In a large bowl, combine cooked farro, roasted beets, 2 cups arugula, and 1/2 cup toasted walnuts. Drizzle with vinaigrette and toss gently to coat.
  5. Step 5: Top with 4 ounces crumbled goat cheese just before serving to keep it fresh and creamy.

Frequently asked questions

How long does Warm Farro Salad with Roasted Beets and Goat Cheese take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Warm Farro Salad with Roasted Beets and Goat Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked farro from drying out.

Can I substitute ingredients in Warm Farro Salad with Roasted Beets and Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Warm Farro Salad with Roasted Beets and Goat Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Warm Farro Salad with Roasted Beets and Goat Cheese gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes