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Farro, Roasted Beet, and Goat Cheese Salad

  • Yield: 6 servings 1x


If you add the warm beets to the warm farro, it will turn the salad very red. Coupled with the greens and goat cheese, this can be very pretty at Christmas.
If the farro and beets are cool, it will not turn the salad red

For vegan: Omit the goat cheese




  • 8 ounces beets (with green tops)
  • 2 tbs olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 sprigs thyme (or 1 Tbs dried thyme leaves)


  • 2 cloves garlic (roasted, peeled)
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper (dried)
  • 1/2 tsp black pepper (freshly ground)
  • 1/4 cup red wine vinegar
  • 1 tbs apple cider vinegar
  • 1/2 tsp garlic granules
  • 2 tbs olive oil


  • 5 sprigs thyme (or 1 Tbs dried thyme leaves)
  • 1/3 cup pistachios (toasted, chopped)
  • 4 ounces goat cheese (crumbled)
  • 1 cup Farro (rinsed and drained)
  • 2 tbs unsalted butter (or Ghee)
  • 2 cups water or broth
  • 1/2 tsp salt



  1. Squeeze the roasted garlic into a small bowl
  2. Add the salt and pepper
  3. Mash together with a fork.
  4. Add the garlic granules and mix together.
  5. Add the red wine vinegar and the apple cider vinegar and mix well.
  6. Slowly drizzle in the olive oil while whisking the mixture.
  7. Set aside.


  1. Melt the butter or ghee in a medium saucepan or lidded deep skillet over medium heat.
  2. Add the thyme and farro and toast until faro darkens slightly and the thyme is fragrant, about 2 minutes.
  3. Add the water or broth and salt and bring to a boil.
  4. Reduce heat to a simmer, cover and cook 25 minutes, or until al dente.
  5. Drain the farro well and pour into a serving bowl.
  6. Add the beet greens to the warm farro and stir to wilt the leaves.
  7. While warm, pour half the dressing mixture over the farro and mix together well.


  1. Cut the greens off the beets, remove the hard stems, and cut the leaves into 1/2 inch pieces.
  2. Peel the beets and cut into bite-size pieces
  3. Combine the beets with oil, salt, pepper, and thyme and place on a baking sheet.
  4. Preheat over to 425 degrees.
  5. Roast the beets for 25-30 minutes, until easily pierced with a fork.
  6. Set aside to cool.


  1. When cool, add the beets to the farro and mix well.
  2. Pour the remainder of the dressing over the salad and mix well.
  3. Taste and adjust seasoning.
  4. Top with pistachios and goat cheese when serving.


Source:  Valerie Bertinelli/Food netowrk

  • Category: Main Dish, Side Dish
  • Cuisine: Italian


  • Calories: 284
  • Fat: 22.09 g
  • Carbohydrates: 12.52 g
  • Protein: 9.85 g
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