Farro and Beets with a Citrus-Balsamic Vinaigrette

The garden is still bursting with beets, so I'm still seeking out delicious ways to prepare them.  This recipe was very tasty, but also very tangy. 

Farro and Beets with a Citrus-Balsamic Vinaigrette

Original recipe from The Kitchenette

3 beets, washed and dried
handful of springs of fresh thyme
2 tablespoons olive oil
1 1/2 cups farro
1 cup orange juice
1/2 cup balsamic vinegar
4 ounces cold goat cheese
salt and pepper


Preheat oven to 425 degrees. Place the beets and springs of thyme in the center of a large piece of aluminum foil, and drizzle with 2 tablespoons olive oil. Season liberally with salt and pepper. Toss to coat beets in oil. Close aluminum foil around beets to create a packet. Place packet in a roasting dish and bake at 425 for 45 minutes to an hour. The beets are done when a knife is easily inserted to the middle of the beet with no resistance. (If your beets are different sizes, the smaller ones may be done before the larger ones.)

While the beets are roasting, add farro to medium stockpot. Cover with 3 cups of water. Bring to boil over high heat, then cover and simmer for 20 minutes, or until cooked through – the grains should no longer be crunchy, but they shouldn’t be mushy, either. The farro should be chewy and al dente. Drain and set aside.

While the farro cooks, combine the orange juice and balsamic vinegar in a small saucepan. Bring to boil and then cook over medium heat until reduced by half. Season to taste with salt and pepper.

When the beets are cooked through, remove from oven, let sit for 10 minutes, and rub away beet skin using a kitchen towel or paper towel. (Beet juice does stain, so be careful with what you’re wearing.) Slice beets into bite-size pieces. Set aside.

To serve, combine farro, beets, and dressing in a serving bowl. Toss to coat. Crumble goat cheese on top of salad. Serve hot or at room temperature.