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Farro and Roasted Beet Salad
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Recipe courtesy of Valerie Bertinelli

Farro, Roasted Beet and Goat Cheese Salad

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 30 min
  • Yield: 6 servings



  1. Preheat the oven to 425 degrees F.
  2. Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
  3. Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
  4. Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
  5. While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
  6. With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
  7. Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
  8. Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.