Farro Salad with Roasted Beets and Goat Cheese

Nutritional Highlights

Beets contain many nutrients including folate, manganese, potassium, and magnesium

Nitrates in beets could be beneficial in promoting heart health

Servings: 4

Preheat oven to 400F.
Cut off the leafy tops of the beets, leaving about 1 inch of stem. Scrub the beets and wrap individually in aluminum foil. Place on 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.
Make the dressing: In a medium bowl, whisk together the lemon juice, mustard, shallot and thyme. Gradually whisk in the olive oil. 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.

4 fresh medium-sized beets (or Trader Joes Steamed and Peeled Baby Beets)

1 cup farro

Uncooked low sodium chicken or vegetable broth

1/4 cup chopped pistachios

1/4 cup crumbled goat cheese

2 Tbsp fresh lemon juice

1/2 shallot

1 tsp Dijon mustard

1 tsp thyme

3-4 Tbsp olive oil

Kosher salt and pepper to taste