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Roasted Cauliflower, Beet, and Farro Winter Salad

February 9, 2015 by Joy the Baker 47 Comments

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Roasted Cauliflower, Beet, and Farro Salad

I don’t seem to have a brain for meal-prep.  I’m guilty of wandering the grocery store aisles picking up cold cereal, crackers, a really expensive bar of soap and… little else.   I’m notoriously horrible at actually making myself dinner and, as it turns out, scrambled eggs with hot sauce make a tremendously fine dinner meal.  

Understanding my shortcomings, and being entirely tired of scrambled eggs for dinner, I’ve discovered that if I have a big bowl of something in the refrigerator, I’m saved.  

Something could be a big bowl of Carrot Jalapeño Soup, a big bowl of Apple and Fennel Salad, or something like this… with hearty roasted cauliflower and sweet earthy beets.  Farro makes the salad filling and solid.  

A big bowl of something.  Good, hearty, real food that isn’t scrambled eggs that you can eat straight from the fridge… if you’re into that sort of thing (and we’re all into that sort of thing).  

Roasted Cauliflower, Beet, and Farro Salad

Farro!  

Are you into farro!?  It’s a wheat berry that, when boiled, becomes puffed and hearty.  It’s full of fiber and hearty carbs that break down slowly and give you sustained energy.  I like farro because it’s sturdy enough to live in soups and salad in a big bowl in the refrigerator.  It sustains.  

Also in our salad:  roasted beets, soft and smoky cauliflower, greens, and salty feta.  

Roasted Cauliflower, Beet, and Farro Salad

I love roasted cauliflower.  I just really love it. 

Roasted Cauliflower, Beet, and Farro Salad

Roasted beets are cooled and peeled and then it’s bowl time.  

All in.  All of it IN.  

Roasted Cauliflower, Beet, and Farro Salad

 Spinach is a good green for this salad because it can be coated with dressing and still live in the fridge for a few days.  

Roasted Cauliflower, Beet, and Farro Salad

Let’s just accept the fact that beets make everything pink.  

Fingers, farro, and everything in between.  

Roasted Cauliflower, Beet, and Farro Salad

Well well well.  Look at us not eating just scrambled eggs and hot sauce for dinner.  We’re salty, sweet, hearty, and whole.  Get yourself a big bowl of something.  It’s life-sustaining.    

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Roasted Cauliflower, Beet, and Farro Salad

★★★★★ 5 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
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Ingredients

Scale

For the Salad

  • 2 cups farro
  • 3 small beets
  • 1 head of cauliflower, cut into small chunks
  • coarse sea salt, fresh cracked black pepper, smoky paprika
  • olive oil
  • 2 handfuls of salad greens, coarsely chopped
  • 1/2 cup crumbled feta cheese

For the Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon honey
  • splash red wine vinegar
  • salt and pepper to taste

Instructions

  1. Start by cooking the faro. Bring about 5 cups of water to a boil. Season the boiling water with salt. Add the farro and reduce heat to a simmer. Simmer the farro until puffed and tender, about 20 to 25 minutes. Drain in a colander and rinse with cool water. Set aside.
  2. Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F.
  3. Scrub beets and remove the leafy green stems. Place beets in a large piece of foil, drizzle with olive oil, salt and pepper and seal up the foil. Set on a rimmed baking sheet and place on the center rack on the oven to roast until softened through, about 30 minutes depending on the size of your beets.
  4. On another rimmed baking sheet, scatter cauliflower chunks in a single layer. Drizzle with olive oil, salt, pepper, and paprika. Place on the upper rack of the oven a roast until browned, sizzling, and softened through, about 20 to 25 minutes. Remove from the oven once or twice during roasting to toss and stir the cauliflower.
  5. Remove both the roasted beets and roasted cauliflower from the oven and allow to rest until cool enough to handle.
  6. Peel the beets and slice into chunks.
  7. In a large bowl toss together cooked farro, roasted beets, roasted cauliflower, salad greens, and crumbled feta.
  8. In a small jar with a tight fitting lid, shake together all of the vinaigrette ingredients. Taste and season.
  9. Pour the vinaigrette over the salad. Toss and serve.


Nutrition

  • Serving Size: 6

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Reader Interactions

Comments

  1. Maclean Nash

    April 11, 2019 at 11:00 am

    I found this recipe deep in my recipe rolodex (who am I kidding, I mean my email) and my notes on it were, “All I ever need in a meal” and “The dressing is delicious, I added a bit of dijon”.
    I whipped it up last night and added sweet potato as well.
    It was the highlight of my day and I have leftovers for lunch! Yay!

    ★★★★★

    Reply
  2. shendrixson

    March 3, 2015 at 10:16 am

    Winter is still a very real thing here in St. Louis, so I packed this salad up for lunch today. #winning #greatflavorcombo

    Thanks Joy!

    Reply
  3. TimedEating

    February 26, 2015 at 6:55 am

    Beautiful recipe and pictures as always – I do so love reading your blog. Farro is one of my absolute favourites – I love cooking either wild mushroom farro or spiced farro with monkfish and pea/carrot [urees. Here’s the recipe if you’re interested! https://www.timedeating.co.uk/springtime-lunch-ham-monkfish-lemon

    Reply
  4. Emily

    February 20, 2015 at 5:32 pm

    Made it tonight! Delicious! Already looking forward to leftovers.

    Reply
  5. Iclal | Passion & Paranoia

    February 20, 2015 at 7:08 am

    I love love beets! Can’t wait to try this salad!

    http://www.heartsandcouture.com

    Reply
  6. Varymary

    February 19, 2015 at 5:06 pm

    Amazing! I did not have farro so I used quinoa. I never liked cauliflower and bought it for the first time for this recipe. I’m a roasted cauliflower convert!

    Reply
  7. Kathy K

    February 14, 2015 at 11:13 am

    Thanks so much for this ‘winter salad’ recipe~~appropriate for a day when the wind chills here (WI) are below zero. (Roasted cauliflower (with peeled garlic cloves) is so good that it often gets ‘sampled’ right off of the baking sheet in this kitchen!) I have some roasted chickpeas, so may add them too. Just happen to have your amazing new cookbook; may have to make something (chocolate;) to complete the meal!

    Reply
  8. Passade

    February 13, 2015 at 10:51 am

    Hi, the Roasted cauliflower salad is just awesome! The photography is just beautiful and natural. Keep posting such recipes.

    Reply
  9. Grista

    February 12, 2015 at 11:13 pm

    This is a nice product, Can you tell me the Leaves of the dish. I’ll try to find in My country India. Cabbage is very Cheap In our City 1$/ 2 KG

    Reply
  10. Mi

    February 11, 2015 at 9:17 pm

    this looks amazing! I love the combination of colors and textures!

    Reply
  11. atasteofmadess

    February 10, 2015 at 9:55 pm

    This looks amazing! I am all about having beets in everything :)

    Reply
  12. theleftoversproject

    February 10, 2015 at 9:15 pm

    YUM looks amazing! Great heart winter salad. Thanks for sharing.

    Reply
  13. aspoonfulofnature

    February 10, 2015 at 7:50 am

    This pictures are just amazing <3<3 love your blog

    https://aspoonfulofnature.wordpress.com/

    Reply
  14. Krista

    February 10, 2015 at 4:23 am

    Made this last night and it was delicious. It did require a lot of dishes: 2 sheet pans, pot, bowl, cutting board. I was able to roast all the veg on one sheet pan and used a pot of water that I had already cooked pasta in for my daughters. But all the prep and mess was worth it. Looking forward to lunch today.

    Reply
  15. Maclean Nash

    February 9, 2015 at 8:57 pm

    HOLY GUYS!
    I made this for dinner tonight and it was ah-mazing!
    I couldn’t find farro so I used pot barley instead and it was delicious!
    I will be making this again. and again. and again!
    Thank you, Joy!

    Reply
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