Roasted Beet and Farro Salad / Heirloom Farmers Markets
Roasted beet and farro salad with lemon, honey, and goat cheese. Perfect for farmers market flavors at home. Recipe by Shelby Thompson.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heirloomfm.org.
Ingredients
- 3 medium-sized beets, scrubbed and trimmed
- 1 cup chopped beet greens
- 1 cup uncooked farro
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1 teaspoon finely ground sea salt
- Freshly ground pepper
- 1/4 cup olive oil, plus one teaspoon
- 1/4 cup chopped Italian parsley
- 4 ounces goat milk chevré
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