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Roasted Vegetable and Farro Salad with Goat Cheese

5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 pound loose carrots trimmed, halved lengthwise, and cut into 1.5” pieces
  • 9 oz roasted beets cubed (I like the Love Beets brand!)*
  • 2 cups dry farro
  • 8 oz frisee lettuce white stems cut off, roughly chopped
  • 2/3 cup pecan pieces roughly chopped pecans
  • 2/3 cup crumbled goat cheese
  • ¼ cup dried cranberries
  • freshly cracked black pepper
  • *if you want to roast your own beets you can do this with 1 large beet! Peel the beet, wrap it in foil and place it on the baking sheet with the carrots. Once done, peel, let cool and then slice.
  • For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • salt and pepper

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the carrots, drizzle with olive oil, toss to coat, and season with salt and pepper. Roast for 30-40 minutes or until fork tender, shaking the pan halfway through. 10 minutes before the carrots are done, add the beets and let cook alongside the carrots, just to warm up.
  • Meanwhile, cook the farro. Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite, about 30 minutes.
  • While farro and carrots cook, prepare the dressing. In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and season with salt and pepper. Add the frisee lettuce and toss to combine. Set aside.
  • Once farro is done cooking, add the farro to the bowl with the lettuce, toss, and divide evenly into bowls or plates. Top with the beets and carrots, pecans, goat cheese, and cranberries. Give a little toss and serve with extra pepper.