When we get beets in the CSA box around here, they almost always get roasted and then tossed into a soup or salad in some form. I’m cool with that pattern. It works, so why change it? So, when a few golden beets showed up in our box last week, I decided to try a twist on the summer beet and mâche salad that is normally my go-to.
We already had some leftover cooked farro chilling in the fridge, and since adding farro is my new favorite way to make a salad a little heartier, in it went. I intended to add some toasted pine nuts, too, but, as it turned out, I was out of them (blast!). No bother, though — the farro provided a bit of nuttiness, and the salad was delicious without the pine nuts.
I’m on a bit of a ginger kick, and the hubby doesn’t mind it in small quantities, so I whipped up an orange-ginger dressing, which just made the whole thing. Add a little extra protein in the form of a hard boiled egg and/or some crumbled goat cheese, and it’s a meal!
Beet Salad with Farro
2-4 beets, depending on size
3 Tbs olive oil
3 Tbs orange juice
1 tsp lemon juice
1 tsp champagne vinegar
2-3 small chunks crystallized ginger, finely chopped
1 shallot, finely chopped (optional)
salt and freshly ground pepper
12 oz salad greens
1 cup prepared farro
2 hard-boiled eggs
2 oz goat cheese, crumbled
Preheat the oven to 400°. Trim and scrub the beets, reserving the greens for another use, and wrap in foil. Place in a baking dish and roast for 30 minutes to an hour (depending on size), or until tender. Cool, remove from foil, and rub with paper towels to remove skins. Slice thinly.
Meanwhile, combine the olive oil, orange juice, lemon juice, vinegar, ginger, and shallots in a small bowl, whisking until emulsified. Season with salt and pepper.
Toss the salad mix with dressing to taste and divide among plates. Arrange the sliced beets on top of the salad and drizzle with a bit more dressing. Center a mound of farro on top of the beets and green, and top with goat cheese and hard-boiled egg.