📝 About This Recipe
This vibrant grain bowl celebrates the earthy sweetness of slow-roasted beets paired with the satisfying, nutty chew of pearled farro. A Mediterranean-inspired masterpiece, it balances textures with crunchy toasted walnuts and a velvety whipped goat cheese base that melts into a bright lemon-tahini dressing. It is a nutrient-dense, sophisticated lunch that feels like a celebration of seasonal produce and wholesome grains.
🥗 Ingredients
The Roasted Elements
- 3 large Red or Golden Beets (scrubbed, peeled, and cut into 1-inch wedges)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt and Black Pepper (plus more to taste)
The Grains
- 1.5 cups Pearled Farro (rinsed thoroughly)
- 3 cups Vegetable Broth (for extra flavor, or use water)
- 2 pieces Fresh Thyme Sprigs (added to the cooking water)
Whipped Goat Cheese & Dressing
- 4 ounces Soft Goat Cheese (room temperature)
- 2 tablespoons Greek Yogurt (plain, full-fat preferred)
- 2 tablespoons Tahini (well-stirred)
- 1 large Lemon Juice (freshly squeezed)
- 1 teaspoon Honey or Maple Syrup (to balance the acidity)
Assembly and Garnish
- 2 cups Baby Arugula (packed)
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Pickled Red Onions (for a pop of acid)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper directly on the baking sheet until well coated. Spread them in a single layer.
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3
Roast the beets for 35-45 minutes, tossing halfway through, until they are tender when pierced with a fork and slightly caramelized on the edges.
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4
While the beets roast, combine the farro, vegetable broth, and thyme sprigs in a medium saucepan. Bring to a boil over high heat.
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5
Reduce the heat to low, cover, and simmer the farro for 20-25 minutes. The grains should be tender but still have a pleasant 'pop' or chew.
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6
Drain any excess liquid from the farro, remove the thyme sprigs, and fluff with a fork. Let it sit uncovered to steam off moisture.
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7
In a small bowl, whisk together the goat cheese and Greek yogurt until smooth and light. This will be the creamy base for your bowl.
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8
In a separate jar or bowl, whisk the tahini, lemon juice, honey, and 1-2 tablespoons of warm water until it reaches a pourable dressing consistency.
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9
Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant and golden brown. Watch them closely as they burn quickly!
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10
In a large mixing bowl, gently toss the warm farro with the baby arugula and half of the tahini dressing. The heat from the grain will slightly wilt the greens.
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11
To assemble, spread a generous spoonful of the whipped goat cheese on the bottom of four wide bowls.
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12
Divide the farro and arugula mixture among the bowls, then top with the roasted beets, toasted walnuts, and pickled red onions.
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13
Drizzle the remaining tahini dressing over the top and garnish with fresh parsley and a final crack of black pepper.
💡 Chef's Tips
If you cannot find farro, pearl barley or spelt berries make excellent chewy substitutes. To prevent the beets from staining your hands, wear food-safe gloves while peeling and cutting them. For the best texture, ensure your goat cheese is truly at room temperature before whipping it with the yogurt. Make a double batch of the farro and beets; they hold up beautifully in the fridge for meal prep throughout the week. If the tahini dressing seizes or becomes too thick, simply add more warm water one teaspoon at a time until it smooths out.
🍽️ Serving Suggestions
Pair this bowl with a crisp, chilled Glass of Sauvignon Blanc or a dry Rosé. Serve alongside a warm piece of crusty sourdough bread to swipe up the leftover whipped goat cheese. A side of roasted chicken or a soft-boiled egg adds extra protein for a more substantial meal. Finish the meal with a light lemon sorbet to cleanse the palate after the earthy beets and tahini.