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Farro Salad with Roasted Beets and Goat Cheese
This is a classic flavor combination that never gets old! Beets are an incredibly nutritious root vegetable. Farro is a whole grain that adds a nutty flavor and fiber to this recipe. Whole grains can help slow digestion, helping to keep you full longer and potentially contributing to weight loss.
Course Salads
Servings 4
Cuisine Mediterranean, Mediterranean Diet
Diet Vegetarian


  • 4 fresh medium-sized beets or Trader Joes Steamed and Peeled Baby Beets
  • 1 cup uncooked farro
  • low sodium chicken or vegetable broth
  • 1/4 cup pistachios chopped
  • 1/4 cup crumbled goat cheese


  • 2 tablespoons fresh lemon juice
  • 1/2 shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon thyme
  • 4 tablespoons olive oil
  • kosher salt and pepper to taste


  • Preheat oven to 400°F. Cut off the leafy tops of the beets, leaving about 1 inch of stem. Scrub the beets and wrap them individually in aluminum foil. Place on a rimmed baking sheet to catch any leaks.
  • Roast for 45-60 minutes depending on size, checking the beets after 25-30 minutes.
  • If they look a little dry, you can add a little water or olive oil. Re-wrap and continue to roast until tender. A knife should slide in easily.
  • Set the beets aside to cool. When cool, peel beets and cut into bite-size chunks.
  • Prepare the farro according to the package directions using the low sodium vegetable or chicken broth.
  • In a medium bowl, whisk together the lemon juice, shallot, mustard, and thyme. Gradually whisk in the olive oil. Mix in salt and pepper to taste.
  • In a large bowl, combine the farro, beets, and dressing. Gently toss to combine.
  • Top the salad with the pistachios and goat cheese.
  • Enjoy!
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