Farro, Roasted Beet and Goat Cheese Salad Recipe | Valerie Bertinelli
This Farro, Roasted Beet and Goat Cheese Salad recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Skillet
- Colander
- Measuring cup
- Measuring spoon
- Serving bowl
- Mixing bowl
- Fork
- Whisk
- Paper towel
Ingredients
- 8 ounces baby red beets with greens
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 10 sprigs thyme
- 2 cloves garlic, unpeeled
- 1/3 cup pistachios
- 2 tablespoons unsalted butter
- 1 cup Italian pearled farro, rinsed and drained
- 1/4 cup red wine vinegar
- 4 ounces goat cheese, crumbled.
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