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Roasted Beet Salad with Blue Cheese and Pistachios

Servings 6
Calories 140kcal
Author Lauren Keating


  • 3 beets greens discarded
  • ¼ cup farro
  • ¾ cup water
  • ½ shallot minced
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • ¼ cup blue cheese crumbles
  • ¼ cup pistachios chopped


  • Heat the oven to 450ºF. Wrap the beets in foil and place on the middle rack. Roast for 1 hour and 15 minutes, or until soft and fragrant. Remove from oven and let cool. Gently rub away the peels. Cut into a small dice and refrigerate until chilled. (This step can be done several days in advance.)
  • Combine the farro and 3/4 cup water in a saucepan. Bring to a boil; reduce heat and cover. Cook for 15 minutes, or until the farro and soft and the water is absorbed. Let cool.
  • Peel the lemon and remove the seeds. Add the lemon, shallot and olive oil to a blender. Blend on high until smooth. Thin with 1 tablespoon water.
  • In a large bowl, combine the cooled beets and cooked farro. Toss with the dressing, blue cheese crumbles, and pistachios.


Calories: 140kcal | Protein: 4.1g | Fat: 8.7g | Fiber: 2.7g