Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges, Walnuts, & Honey Tarragon Dressing
A winter salad may be just what’s needed this time of year! Winter produce -- earthy beets and bright citrus -- combine with whole grain farro for a very satisfying offering. Topped with an herbaceous, honey-sweetened tarragon dressing, tangy goat cheese, and toasted walnuts, this wholesome salad is a feast for the eyes and the palate.
Servings: 4
View Original PDFIngredients
Salad Ingredients
- 3-4 beets, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 4 cups vegetable stock
- 1 cup uncooked whole-grain farro
- 1 orange
- 1/2 cup walnut pieces
- 5 oz mixed baby greens
- 4 oz goat cheese
Dressing Ingredients
- 1/2 tablespoon honey
- 1 small shallot, minced
- 1 tablespoon apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon finely chopped fresh tarragon (or 1 tsp dried)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
- Preheat the oven to 425°F. Prepare the beets by peeling and dicing into 1/2-inch cubes. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes, stir, and roast another 10-15 minutes until tender.
- Meanwhile, bring the vegetable stock to a boil in a medium saucepan. Add the farro and boil for 5 minutes, stirring often. Cover, reduce to low heat, and simmer until tender and mostly absorbed, about 60 minutes. Drain any excess liquid and cool.
- Supreme the orange by removing the peel and cutting each segment from the pith with a paring knife.
- Whisk together all dressing ingredients in a small bowl or jar.
- Toast the walnuts in a skillet over medium-low heat for 3-5 minutes until lightly browned. Set aside.
- In a large bowl, toss the cooled farro with half of the dressing. Layer on greens, roasted beets, orange segments, and toasted walnuts. Crumble goat cheese on top and drizzle with remaining dressing. Season to taste and serve.