The Pioneer Woman Tasty Kitchen
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Farro with Beets and Goat Cheese

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Level: Easy

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Description

Farro, roasted beets and goat cheese come together in this healthy dish topped with Dijon balsamic vinaigrette.

Ingredients

  • 6 whole Medium Red Beets (or 12 Baby Beets), Greens Removed
  • 1-½ cup Farro
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 whole Shallot, Finely Chopped
  • Salt As Needed
  • ½ cups Mixed Greens (such As Baby Arugula, Baby Chard & Watercress)
  • 2 ounces, weight Fresh Goat Cheese, Crumbled
  • ¼ cups Toasted Walnuts, Roughly Chopped
  • FOR THE VINAIGRETTE:
  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • ½ cups Extra Virgin Olive Oil
  • Salt To Taste

Preparation

Preheat oven to 400ºF. Wrap beets individually in foil and place on baking sheet. Bake about 40–50 minutes, or until tender. Baby beets will cook in approximately 25–30 minutes. If beets are cooked through, knife will easily slide in and out when inserted.

Allow beets to cool slightly. Peel off skin and cut into halves or wedges.

While beets cook, bring a medium pot of water to a boil. Add farro and cook according to package directions or until tender with a slight bite. Drain.

While farro cooks, warm a small pan over medium heat. Add olive oil, followed by chopped shallot. Season with salt. Cook about 4–5 minutes or until tender and translucent. Stir in cooked farro and season with salt. Remove from heat and cool to room temperature.

For the dressing, in a small bowl, whisk together vinegar and mustard. Slowly incorporate olive oil while constantly whisking. Season with salt to taste.

Toss beets in half of the vinaigrette. Reserve remaining half for topping. Allow beets to cool to room temperature while marinating in dressing.

Place farro into serving bowls. Top with marinated beets, mixed greens, goat cheese and walnuts. Top with additional dressing, as desired.

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