The Farro Roasted Beet Arugula Salad is a culinary masterpiece that marries the wholesome, nutty texture of farro with the deep, earthy sweetness of roasted beets and the vibrant, peppery bite of fresh arugula. Enhanced by the subtle sweetness of mission figs, this salad is not just a treat for your taste buds but also a feast for your eyes. Its stunning presentation and robust flavors make it an ideal addition to any meal, whether you’re hosting a casual brunch, celebrating at a shower, or simply enjoying a light, nutritious lunch. Prepare to impress your guests and nourish your body with this beautifully balanced dish.

Farro Roasted Beet Arugula Salad: A Taste of Home and Culinary Inspiration

A few weeks ago, I had the pleasure of returning to Chicago, a city that holds a profoundly special place in my heart. It was our first visit back since my family and I relocated to Cleveland in December, and the anticipation of seeing dear friends and revisiting familiar haunts was immense. Stepping back into the Windy City felt like a warm embrace, a genuine homecoming after what felt like too long away. Chicago isn’t just a city to me; it’s where I spent over a decade building a life, forging friendships, and creating cherished memories.

It was in Chicago that I first met my wonderful husband, Mike. Our journey together began in a charming, albeit tiny, one-bedroom studio apartment. That small space became our first shared home, an intimate setting that truly taught us the art of cohabitation. If you can thrive in such close quarters, you can certainly conquer anything life throws your way! It was also in Chicago that both of my beautiful children were born, bringing immense joy and completing our family. We even bought our first home there, transforming it into a loving sanctuary where we began raising our little ones. Every street, every neighborhood, every memory ensures that Chicago will forever resonate as home.

A Culinary Discovery During a Family Brunch

Our recent trip was filled with heartwarming reunions, including a delightful Sunday family brunch at Mike’s brother’s house. My sister-in-law is an absolute wizard in the kitchen, always eager to experiment with new and intriguing recipes – even those I might initially approach with a hint of skepticism. Her adventurous spirit consistently pays off, as evidenced by a truly extraordinary curry cauliflower hummus served with olives and giardiniera that left us all raving. It was a flavor explosion, something I wouldn’t have thought to combine but was utterly spectacular.

Among her brunch offerings was also a roasted beet salad, a recipe she had recently discovered in her Cooking Light magazine. When she first described the ingredients, I admit I wasn’t entirely convinced it would be to my taste. However, one bite was all it took to pleasantly surprise me. The salad was a revelation, balancing earthy notes with vibrant freshness and a delightful sweetness. It quickly became the inspiration for this very recipe, a perfect example of how cherished memories and shared meals can spark new culinary adventures.

The Perfect Blend of Flavors and Textures

This Farro Roasted Beet Arugula Salad perfectly embodies what makes a great salad: a harmonious blend of flavors, textures, and vibrant colors. It’s truly ideal for a variety of occasions – from an elegant brunch gathering to a festive baby or wedding shower, or simply as a refreshing, light lunch. I often find myself rediscovering my profound love for roasted beets, especially when incorporated into salads. While I appreciate beets on their own, their unique earthy flavor truly shines when paired with crisp, leafy greens like arugula.

The beauty of this salad lies in its accessible ingredients and flexible preparation. You can choose to roast your own beets, an easy process that yields beautifully tender and sweet results, or opt for a convenient shortcut by purchasing pre-cooked beets from stores like Trader Joe’s. Either way, the star of the show remains the wonderfully earthy roasted beet, which pairs exquisitely with the slightly bitter, peppery kick of fresh arugula and the delightful, chewy, nutty texture of cooked farro. This combination creates a complex yet balanced profile that is deeply satisfying.

Elevating the Salad with Sweet Mission Figs

To further enhance the sweetness and introduce another layer of texture, I’ve incorporated sliced black mission figs into this salad. Their subtle, honey-like flavor and soft, jammy texture provide a beautiful contrast to the more robust ingredients, adding an unexpected gourmet touch. If figs aren’t to your liking, or if they’re out of season, don’t hesitate to omit them or substitute them with another dried fruit. Raisins or dried cranberries, for instance, would offer a similar burst of sweetness and chewy texture, complementing the other components wonderfully. This adaptability ensures that the salad can be tailored to your preference or what you have on hand, always delivering a fantastic result.

Preparation and Serving Tips for Optimal Enjoyment

One crucial tip for preparing this salad, especially if you plan to make it ahead of time, is to withhold the dressing until just before serving. Arugula, being a delicate green, can wilt quickly once dressed, compromising its fresh, peppery crunch. By adding the dressing right before you’re ready to eat, you ensure that the arugula remains vibrant and crisp, contributing fully to the salad’s overall texture. This thoughtful approach preserves the salad’s integrity and enhances the dining experience.

Another great aspect of this Farro Roasted Beet Arugula Salad is its versatility in serving temperature. I personally love to enjoy this salad warm, especially right after the farro and roasted beets have finished cooking. The residual warmth infuses the entire dish with a comforting quality, making it feel more substantial. However, if you prefer a chilled salad, simply allow all the ingredients to cool completely before assembling and refrigerating. It tastes absolutely delicious either way, proving its flexibility for different preferences and occasions. Whether you’re craving something warm and hearty or cool and refreshing, this salad delivers.

Customizing Your Farro Roasted Beet Arugula Salad

This Farro Roasted Beet Arugula Salad is a fantastic canvas for customization. While the core ingredients create a sensational dish, there are countless ways to adapt it to your preferences, dietary needs, or what you have in your pantry. Here are some ideas to inspire your culinary creativity:

• Add a Creamy Element: Introduce a delightful creaminess and tang by crumbling in some soft cheese. Feta cheese offers a salty, briny kick, while goat cheese provides a milder, more earthy creaminess that pairs beautifully with the beets and figs.
• Boost the Crunch with Different Nuts: While almonds provide a great crunch, don’t hesitate to experiment with other nuts. A handful of toasted walnuts or hazelnuts would introduce different flavor profiles and textures, adding another layer of sophistication to the salad. For an extra touch, consider candied pecans for a sweet crunch.
• Increase Protein with Legumes: For a more substantial meal, boost the protein content with a can of your favorite beans. Chickpeas (garbanzo beans) or white beans (cannellini beans) are excellent choices, adding a creamy texture and making the salad even more filling and satisfying.
• Alternate Dried Fruits: If black mission figs are unavailable or not to your taste, a variety of other dried fruits can step in. Dried cranberries offer a tart sweetness, while golden raisins provide a more mellow, fruity note. Chopped dried apricots or cherries could also work wonderfully, adding vibrant color and unique flavor.
• Explore Different Greens: While arugula’s peppery notes are perfect, you could try a blend of spring greens for a milder flavor, or incorporate baby spinach for extra iron and a tender texture.
• Enhance with Fresh Herbs: A sprinkle of fresh herbs like chopped parsley, dill, or mint can brighten up the flavors. Mint, in particular, offers a refreshing contrast to the earthy beets.
• Spice It Up: A pinch of red pepper flakes in the dressing can add a subtle warmth and zing, if you like a little heat.
• Consider a Different Dressing: While a simple olive oil and white wine vinegar dressing is classic, a balsamic vinaigrette or a lemon-tahini dressing could also provide exciting variations.

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Farro Roasted Beet Arugula Salad

By
Julia Jolliff

Farro Roasted Beet Arugula Salad has the nutty, hearty texture from the farro mixed with earthy beets and sweet mission figs.

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Prep:
10 mins

Cook:
1 hr

Total:
1 hr 10 mins

Servings:
6 servings

Ingredients

• 3-4 medium beets, scrubbed, leaves trimmed, roasted (you can use red or golden beets)
• 1/2 cup farro, cooked according to package directions
• 1/2 cup almonds, chopped and lightly toasted (optional)
• 1/2 red onion, thinly sliced
• 3 cups arugula
• 6 black mission figs, sliced (fresh or dried)
• 2 Tablespoons extra virgin olive oil (for dressing)
• 2 Tablespoons white wine vinegar
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt

Instructions

1. Preheat your oven to 375 degrees F (190°C). Thoroughly scrub the beets under running water and trim off the leaves, leaving a small stem attached. Lightly coat the cleaned beets with a drizzle of olive oil.
2. Carefully wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the preheated oven for approximately 50-60 minutes, or until they are fork-tender and cooked through. Cooking time may vary depending on beet size.
3. While the beets are roasting, prepare the farro according to the specific package directions. Typically, this involves simmering it in water or broth until tender but still slightly chewy.
4. In a large salad bowl, combine the chopped almonds (if using, lightly toast them for enhanced flavor), thinly sliced red onion, fresh arugula, and sliced mission figs. Gently mix these ingredients together.
5. Once the farro is cooked, drain any excess liquid and set it aside to cool slightly. It’s best to add it to the salad when it’s still warm but not hot, or completely cooled, depending on your preferred serving temperature.
6. Remove the roasted beets from the oven and allow them to cool in their foil packets for about 15 minutes. Once cool enough to handle, peel the skin off the beets (it should slip off easily) and then cut them into small, bite-sized chunks. Place the beet chunks in a separate bowl to cool further if desired, or add warm.
7. Once both the roasted beets and the cooked farro have reached your desired temperature (warm or cool), add them to the large salad bowl with the other ingredients. Gently toss everything together to combine.
8. To prepare the dressing, combine the extra virgin olive oil, white wine vinegar, black pepper, and salt in a small mason jar with a lid. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified.
9. Just before serving, pour the prepared dressing over the salad. Toss gently to ensure all the ingredients are evenly coated with the vibrant vinaigrette.
10. Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or a touch more vinegar to suit your liking. Serve immediately and enjoy this delightful Farro Roasted Beet Arugula Salad!

Notes

• You can pre-roast the beets and store them in the refrigerator overnight if you prefer your beets to be cold in salads.
• If you want to take a shortcut, many grocery stores, including Trader Joe’s, sell precooked beets. You can buy them and serve them as is without having to cook them yourself.
• This salad can be served warm or cold, and it tastes great both ways. If you serve it warm, just be aware that the arugula might wilt slightly, which can still be very delicious.
• This is a salad you can prepare the day before a gathering, but for the best texture, I recommend waiting to mix everything together until you are ready to serve. Keep the beets and farro in separate containers, and add them along with the arugula and dressing right before serving. Preparing the salad too far in advance with the dressing will cause the arugula to wilt.

Nutrition

Calories:
231kcal
,

Carbohydrates:
30g
,

Protein:
6g
,

Fat:
11g
,

Saturated Fat:
1g
,

Polyunsaturated Fat:
2g
,

Monounsaturated Fat:
7g
,

Trans Fat:
0.002g
,

Sodium:
86mg
,

Potassium:
436mg
,

Fiber:
7g
,

Sugar:
12g
,

Vitamin A:
326IU
,

Vitamin C:
5mg
,

Calcium:
80mg
,

Iron:
2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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