Farro Roasted Beet Arugula Salad: A Wholesome & Flavorful Dish for Any Occasion
Embrace a vibrant and wholesome meal with this Farro Roasted Beet Arugula Salad, a delightful combination where the nutty, hearty texture of farro beautifully complements the earthy sweetness of roasted beets and the peppery bite of fresh arugula. Sweet mission figs add a touch of natural indulgence, making this salad not just a tasty dish but a visually stunning one too. It’s the perfect addition to any brunch, shower, or a light, satisfying lunch.
Returning to Chicago always brings back a flood of cherished memories. Beyond the city’s iconic skyline and vibrant culture, it’s where significant life milestones unfolded for me – meeting my husband, living in our first tiny studio apartment (a true test of partnership!), and later, establishing our first family home where both of my children were born. Chicago will forever hold a special place in my heart as the backdrop to so many beginnings.
During a recent visit back to this beloved city, amidst the joy of reconnecting with dear friends and family, my sister-in-law, a truly adventurous cook, introduced me to a roasted beet salad that defied my initial skepticism. Her culinary courage, often leading to incredible discoveries like her mind-blowing curry cauliflower hummus, led me to try this delightful combination of flavors. When she first described the ingredients, I wasn’t convinced, but boy was I pleasantly surprised. That simple yet extraordinary salad became the direct inspiration for this Farro Roasted Beet Arugula Salad, and I knew I had to recreate its magic.
The Allure of Farro Roasted Beet Arugula Salad
This salad truly is a showstopper, both in flavor and appearance. Its vibrant colors and diverse textures make it an ideal choice for a special brunch, a baby or wedding shower, or simply a sophisticated yet easy weeknight lunch. What makes this salad so compelling is the thoughtful balance of its core ingredients.
The Hearty Goodness of Farro
Farro, an ancient grain with a rich history, is a staple in Italian cuisine and for good reason. It brings a delightful chewiness and a subtle, nutty flavor that sets it apart from other grains. More than just a textural component, farro is a nutritional powerhouse, boasting high levels of fiber and protein, making this salad incredibly satisfying and an excellent source of sustained energy. Cooking farro is straightforward, much like rice or pasta, and it’s a fantastic way to incorporate more whole grains into your diet. For this recipe, we use cooked farro to add that essential hearty base that ties all the other fresh ingredients together.
Earthy Sweetness: Roasted Beets
Roasted beets are a game-changer in salads. The roasting process intensifies their natural sweetness and softens their texture, transforming them from a sometimes overlooked root vegetable into a star ingredient. I often forget how much I adore roasted beets, especially when paired with crisp, leafy greens. You can choose between red or golden beets, both offering their unique hues and subtly different flavor profiles. While you can roast them yourself for the freshest taste, many grocery stores, like Trader Joe’s, offer pre-cooked beets for a convenient shortcut, saving you time without compromising on flavor.
Peppery Kick: Arugula
The addition of arugula provides a wonderful peppery contrast that brightens the entire salad. Its slightly bitter notes beautifully cut through the sweetness of the figs and the earthiness of the beets, creating a complex and well-rounded flavor profile. Arugula is also packed with vitamins and antioxidants, adding to the overall nutritional value of this already healthy dish.
Sweet Surprises: Mission Figs
I added sliced black mission figs to my version of this salad, and their sweet, chewy texture instantly elevated the dish. They introduce a lovely burst of sweetness that harmonizes perfectly with the other ingredients. If figs aren’t your preference or are out of season, don’t worry! You can easily omit them or substitute with other dried fruits like plump raisins, tangy dried cranberries, or even chopped dried apricots for a similar sweet touch.
Preparing Your Salad: Tips for Success
Make-Ahead and Serving Suggestions
This salad is wonderfully versatile and can be enjoyed warm or cold. I personally love it slightly warm, especially when the freshly cooked farro and roasted beets impart a gentle warmth to the greens. However, it tastes equally fantastic when chilled, making it a perfect candidate for meal prep.
If you plan to prepare this salad ahead of time, a crucial tip is to keep the dressing separate until just before serving. Arugula is delicate, and the dressing can cause it to wilt prematurely, compromising its fresh, peppery texture. Store the cooked farro and roasted beets in separate containers in the refrigerator. When you’re ready to eat, simply combine all the ingredients, toss with the dressing, and enjoy! This method ensures a perfectly crisp and delicious salad every time.
Customizing Your Farro Roasted Beet Arugula Salad
One of the best aspects of this salad is its adaptability. While delicious as is, there are many ways to tailor it to your taste or what you have on hand:
- **Add a Cheesy Element:** Feta cheese or creamy goat cheese would be absolutely fantastic additions. Their tangy, salty notes provide a wonderful counterpoint to the sweetness of the figs and beets. A sprinkle of crumbled blue cheese could also offer a bolder flavor.
- **Swap the Nuts:** Instead of almonds, try a handful of crunchy walnuts for an earthier flavor, buttery pecans, or even pistachios for a unique touch and beautiful green color. Lightly toasting them beforehand will enhance their flavor even further.
- **Boost the Protein:** For a more substantial meal, consider adding a can of drained and rinsed chickpeas or white beans for extra plant-based protein. Grilled chicken or salmon would also make excellent additions for a non-vegetarian option.
- **Vary the Dried Fruit:** If figs aren’t available or preferred, raisins or dried cranberries are excellent substitutes, bringing a similar chewy sweetness. Chopped dates or dried cherries could also work beautifully.
- **Fresh Herb Enhancements:** A sprinkle of fresh parsley, dill, or mint can add another layer of fresh flavor and aroma.
- **Citrus Zest:** A little lemon or orange zest in the dressing or sprinkled over the salad can really brighten all the flavors.
Health Benefits of this Vibrant Salad
Beyond its incredible taste, the Farro Roasted Beet Arugula Salad is packed with nutritional benefits:
- **Rich in Fiber:** Farro, beets, and figs are all excellent sources of dietary fiber, promoting digestive health and helping you feel full and satisfied.
- **Antioxidant Powerhouse:** Beets and arugula are loaded with antioxidants, which help protect your cells from damage and support overall well-being.
- **Whole Grain Goodness:** Farro provides complex carbohydrates for sustained energy, making this salad an ideal choice for a wholesome meal.
- **Vitamins and Minerals:** You’ll get a good dose of essential vitamins and minerals from the diverse range of ingredients, contributing to a balanced diet.
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Farro Roasted Beet Arugula Salad
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Ingredients
- 3-4 medium beets, scrubbed, leaves trimmed, roasted {you can use red or golden beets}
- 1/2 cup farro, cooked
- 1/2 cup almonds, chopped
- 1/2 red onion, thinly sliced
- 3 cups arugula
- 6 black mission figs, sliced
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons white wine vinegar
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Instructions
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Preheat oven to 375 degrees F. Scrub and trim the leaves off of the beets. Lightly coat the beats with olive oil.
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Using aluminum foil wrap the beets and place them on a baking sheet. Roast in the oven for approximately 50-60 minutes, or until cooked through.
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Cook the farro according to the package directions.
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While the farro is cooking put the almonds, red onion, arugula and figs into a large salad bowl and mix.
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Once the farro is done cooking set it aside and let it cool.
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Remove the beets from the oven, let cool for 15 minutes. Peel the beets when cool enough to handle, then slice into small chunks and place in a bowl to cool.
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Once the beets and the farro are cool add them into the salad and mix everything together.
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In a mason jar mix together the olive oil, white wine vinegar and salt and pepper. Shake to combine.
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Pour the dressing over the salad and mix until the dressing coats the salad.
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Taste and adjust seasoning to your liking. Enjoy!
Notes
- To save time, roast beets ahead of time and refrigerate overnight, or use pre-cooked beets (e.g., from Trader Joe’s).
- This salad is delicious served warm or cold. Note that warm ingredients may slightly wilt the arugula.
- For best results, assemble the salad and add dressing just before serving, especially if prepping ahead, to keep arugula crisp. Store components separately if making in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.