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Try SavoraWarm Farro & Roasted Beet Salad with Maple-Cider Vinaigrette
A comforting and healthy salad featuring earthy roasted beets, chewy farro, creamy goat cheese, and a tangy-sweet maple-cider vinaigrette. Perfect as a light lunch or a satisfying side dish.
Ingredients
- Beets1 lb
- Farro1 cup
- Goat Cheese4 oz
- Maple Syrup2 tablespoons
- Apple Cider Vinegar2 tablespoons
- Olive Oil3 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Arugula2 cups
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Wash and trim the beets. Wrap them in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and dice.
While the beets are roasting, cook the farro according to package directions. Usually, this involves simmering in water or broth until tender, about 20-25 minutes. Drain any excess liquid.
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked farro, roasted beets, and arugula.
Crumble the goat cheese over the salad.
Drizzle the maple-cider vinaigrette over the salad and toss gently to combine.
Serve warm or at room temperature.
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