As spring brings a bounty of radishes, greens, and herbs, I find myself craving dishes that mirror the season's freshness. This Beet, Farro, and Goat Cheese Salad is just what I want for a sunny May day—perfect for a light lunch or as a delightful side for dinner gatherings.

I like to call this a "meal prep salad"—it's substantial enough to last in the fridge, with flavors that enhance as they mingle in the vinaigrette. Packed with wholesome ingredients, it's a satisfying option that keeps you energized, not sluggish. Having a big bowl ready makes quick, healthy meals a breeze. Let's dive into the details.

beet farro goat cheese saladbeet farro goat cheese salad

Everything Chopping Board – Small

$145 at Casa Zuma

Sharing Platter

$74 at Casa Zuma

Ingredients You Will Need

  • Roasted Beets – earthy and rich in antioxidants
  • Roasted Red Onion – sweet and caramelized
  • Farro – chewy, nutty, and full of fiber
  • Fresh Radishes – offering a crisp, peppery bite
  • Goat Cheese – creamy and often easier to digest than cow's milk cheese
  • Arugula – fresh greens that support digestion
  • Basil or Mint – bright herbs for a seasonal touch
  • Toasted Walnuts – crunchy and packed with omega-3s
  • Balsamic Vinaigrette – adds the perfect balance of sweetness and acidity
beet farro goat cheese salad

Playa Pasta Bowl, Set of 4

$168 at Casa Zuma

Handy Tips for Preparation

  • Pre-roast the veggies. Prepare the beets and onions ahead of time; they can be roasted a few days in advance. Allow them to cool completely to avoid wilting the greens.
  • Cook the farro like pasta. Boil farro in salted water until tender, then drain it to cool. It stays firm in the fridge for days.
  • Allow marination. If meal prepping, mix everything (except arugula and goat cheese) with vinaigrette and let it chill. It enhances the flavors significantly.
  • Add goat cheese just before serving. This ensures it stays fresh and doesn't blend too much into the salad.
beet farro goat cheese saladbeet farro goat cheese salad

Sabre Ivory Flatware

$68 at Casa Zuma

Meal Prep Ideas

This salad shines for its ability to last throughout the week. On Sundays, I roast my beets and onions, cook farro, prepare the vinaigrette, and toast walnuts. When it's time to eat, I simply mix everything with arugula, herbs, radishes, and goat cheese. Drizzle with dressing and enjoy.

Creative Swaps to Consider

  • Make it dairy-free. Substitute goat cheese with almond-based feta or omit it entirely; the salad remains delicious.
  • Switch the grain. Quinoa, brown rice, or barley work well in place of farro.
  • Use what's on hand. Feel free to replace arugula with baby spinach or kale, or add roasted sweet potatoes or carrots instead of beets.
  • Boost with protein. Include a jammy egg, grilled chicken, or crispy chickpeas for a heartier meal.
beet farro goat cheese salad

Cocina Salt & Spice Tray

$249 at Casa Zuma

Oversized Frayed Linen Napkins

$58 at Casa Zuma

So go ahead, roast those veggies, prepare a grain, and whip up a nourishing bowl for the week ahead. Your lunches will be transformed! If you try this beet and farro salad, I'd love to see it—share your creations!

Check out the recipe below, and discover more spring dinner inspirations.

Description

This colorful salad features sweet roasted beets, chewy farro, creamy goat cheese, and crunchy walnuts, creating a satisfying dish.

Ingredients

  • 3 medium beets

  • 1 medium red onion, sliced

  • 1 cup uncooked farro (or 2 1/2 cups cooked)

  • 4 radishes, thinly sliced

  • 4 cups arugula

  • 1/2 cup goat cheese, crumbled

  • 1/4 cup fresh basil or mint, torn

  • 1 cup toasted walnuts, chopped

  • 1/4 cup balsamic vinaigrette

  • Salt and pepper, to taste

For the balsamic vinaigrette:

  • 1/4 cup balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 2 teaspoons honey

  • 1 small garlic clove

  • 2 teaspoons Dijon mustard

  • Salt and pepper, to taste

Instructions

  1. Roast the beets. Preheat oven to 425. Wrap beets in foil and roast until tender, 1 – 2 hours. Once cool, peel the skin off and slice them into wedges.
  2. Roast the red onion. Toss onion wedges in olive oil, salt, and pepper, then spread on a baking sheet. Roast until caramelized, about 25 minutes, turning halfway. Allow to cool.
  3. Cook the farro. Boil salted water and add farro. Cook until tender, about 20–25 minutes. Drain and cool.
  4. Make the dressing. Blend all ingredients and store in the fridge.
  5. Assemble the salad. In a bowl, mix arugula, farro, roasted beets, red onion, radishes, and herbs. Drizzle with vinaigrette and gently combine. Top with goat cheese and walnuts.
  6. Serve immediately, preferably at room temperature.
  • Prep Time: 20
  • Cook Time: 90

Keywords: beet salad, farro salad