Goat Cheese, Roasted Beet and Farro Salad

Nutrition Notes

Ingredients

• 2-3 small Red Beets
• 2-3 small Golden Beets
• 2-3 handfuls of arugula
• 1 cup cooked farro
• ½ cup crumbled goat cheese
• 1 avocado (cut into thin strips or wedges)
• ½ fennel bulb (trimmed and shaved thin)
• Pepitas for garnish
• 1 recipe Basil Vinaigrette

Preparation

1. 1

   Step 1

   Heat the oven to 400°F.
2. 2

   Step 2

   Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, then wrap them loosely in aluminum foil.
3. 3

   Step 3

   Transfer the wrapped beets to a baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.
4. 4

   Step 4

   Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and then slice them into wedges.
5. 5

   Step 5

   Combine the arugula, beet wedges, farro, shaved fennel, avocado and goat cheese on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

6. Bon appetit!