Gourmet Veggie Mama

Farro salad with roasted kale and beets

I have a few good uses for beets, but it’s easy to get bored of them when they show up every single week in the CSA box. Imagine my delight when I ran across this recipe for farro salad with roasted kale and beets — a new use for beets, hurrah!

Yes, please.

This warm salad is even better than it sounds. It has to be my favorite use for beets yet, and we all know how I feel about kale. The goat cheese just makes the whole thing, and farro is a grain I clearly need to experiment with more!

I almost bought a bunch of curly kale at the farmer’s market last week, just because it was so pretty, but I resisted. Good thing I did, since a beautiful bunch showed up in our CSA box a few days later! The curly kale worked great in this dish, but I’m sure any variety would work fine.

Nora absolutely cleaned her plate at lunch the next day, and begged for more of mine, too!

More, please!

You really can’t go wrong with this one. I’ll definitely be incorporating more farro into my repertoire this summer — what a great find!

Farro Salad with Roasted Kale and Beets
Based on this recipe

3 beets, scrubbed and thinly sliced on a mandoline*
2 bunches kale, tough ribs removed and leaves roughly torn
3 cloves garlic, thinly sliced
3 Tbs olive oil
1 lb farro
Juice of one lemon
3 oz fresh goat cheese

Preheat the oven to 400°F. Spread the beets, kale, and garlic on a rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes.

Meanwhile, cover the farro with cold water in a medium saucepan, season with salt, and bring to a boil over high heat. Reduce the heat to a simmer and cook until tender, about 30 minutes. Drain excess water, then toss to combine with roasted vegetables in a large bowl. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese over the salad and serve hot or warm.

* The original recipe called for the beets to be peeled, but as long as you scrub them well, and they aren’t too old, the peel is fine and you won’t even know it’s there.

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14 Thoughts on “Farro salad with roasted kale and beets

  1. yum! I look forward to trying this the next time I get beets…would love for you to link up this recipe to my CSA link party…http://inherchucks.com/2012/04/26/whats-in-the-box-23/. Hope to see you there 🙂

  2. I love the look of this salad. We’re always trying to find ways to like beets and it’s not easy for us.

  3. Ashley Barnas on April 29, 2012 at 9:24 pm said:

    This sounds delicious. I had so much fun making pickled beets for the first time, so I really look forward to getting beets in my share again so I can try it your way.

  4. Will have to make this for my husband – he loves beets! I, on the other hand…

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  7. Melissa on August 19, 2012 at 2:26 pm said:

    Just made this – It is good but I think next time I’ll go with your recommendation and try the curly kale. I used that flat one (dino maybe?) and it got really crispy in the oven. but never fear, goat cheese makes everything right! I also just made your tomato pie which looks amazing!!! I can’t wait to sample that one!

  8. Morgan on April 6, 2013 at 6:47 pm said:

    Made your warm salad tonight for dinner. Never tried kale or farro before. Cooked the thinly cut beets in a large frying pan with a bit of olive oil and garlic. When beets were soft I added 2 large bowls of baby kale (reason I didn’t roast) and let them cook down a little bit. Then added the cooked farro. With the goat cheese it was really yummy. Thank you.

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