This Roasted Beet & Farro Fall Salad with Goat Cheese & Orange Vinaigrette is a colorful autumn salad built with earthy vegetables, chewy whole grains, creamy cheese, fresh citrus, and crunchy nuts.
Roasting the beets brings out their natural sweetness, while farro makes the salad hearty enough to serve for lunch or as a substantial side dish.
Fresh orange segments and a bright orange vinaigrette balance the earthy beets, and goat cheese adds a creamy, tangy contrast.
It’s a beautiful option for fall dinners, meal prep, potlucks, or a holiday table.
Why You Will Love This Recipe
- Roasted beets bring rich autumn flavor and beautiful color.
- Farro makes the salad hearty and satisfying.
- Goat cheese adds creamy tanginess.
- Fresh orange keeps the salad bright and balanced.
- Toasted nuts add crunch.
- It can be served warm, room temperature, or chilled.
- Most of the components can be prepared ahead.
- It works well as a lunch, side dish, or holiday salad.
Ingredients
For the Salad:
- 4 medium beets
- 1 tablespoon olive oil
- 1 cup uncooked farro
- 3 cups baby arugula or mixed greens
- 2 oranges, peeled and segmented
- 4 oz goat cheese, crumbled
- ½ small red onion, very thinly sliced
- ½ cup toasted walnuts or pecans
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Orange Vinaigrette:
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ⅓ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
🍳 Step-by-Step Masterclass Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Prepare the Beets
Peel the beets and cut them into wedges or 1-inch chunks.
Place them on the baking sheet.
Drizzle with olive oil and season lightly with salt and black pepper.
Step 3: Roast the Beets
Roast for approximately 30–40 minutes, turning once halfway through.
The beets are ready when tender inside with lightly caramelized edges.
Masterclass Tip: Cut the beet pieces to a similar size so they roast evenly.
Step 4: Cook the Farro
While the beets roast, bring a medium saucepan of salted water to a boil.
Add the farro and cook according to package directions, usually about 20–30 minutes.
Drain well.
The grains should be tender but pleasantly chewy.
Step 5: Cool the Farro Slightly
Spread the cooked farro on a plate or shallow tray.
Let it cool for about 10–15 minutes.
This keeps it from wilting the greens too much when the salad is assembled.
Step 6: Make the Orange Vinaigrette
In a small bowl or jar, combine:
- Orange juice
- Orange zest
- Apple cider vinegar
- Dijon mustard
- Honey or maple syrup
- Salt
- Black pepper
Slowly whisk in the olive oil until the dressing becomes smooth and emulsified.
Step 7: Prepare the Orange Segments
Peel the oranges completely, removing as much white pith as possible.
Separate into segments or carefully cut between the membranes for cleaner pieces.
Step 8: Toast the Nuts
Place the walnuts or pecans in a dry skillet over medium-low heat.
Toast for 3–5 minutes, stirring frequently.
Remove from the heat once fragrant.
Step 9: Build the Salad Base
Add the farro and greens to a large bowl.
Add the thinly sliced red onion and parsley.
Drizzle with about half of the orange vinaigrette.
Toss gently.
Step 10: Add the Beets and Oranges
Add the roasted beets and orange segments.
Fold gently so the beets do not completely stain every ingredient.
Masterclass Tip: Adding the beets near the end keeps the salad more visually colorful instead of turning everything red.
Step 11: Add Goat Cheese and Nuts
Scatter the goat cheese and toasted nuts over the top.
Step 12: Finish the Salad
Drizzle with additional orange vinaigrette as needed.
Finish with cracked black pepper.
Step 13: Serve
Serve immediately or let the salad rest for about 15 minutes at room temperature so the flavors can blend.
The finished salad should have sweet roasted beets, chewy farro, creamy goat cheese, juicy orange, fresh greens, crunchy nuts, and a bright citrus vinaigrette.
🔒 Storage & Reheating Tips
Refrigerator: Store the assembled salad in an airtight container for up to 3 days.
Best meal-prep method: Store the greens, beets, farro, cheese, nuts, and dressing separately, then assemble when ready to eat.
Roasted beets: Refrigerate separately for up to 4 days.
Cooked farro: Store in an airtight container for up to 4 days.
Orange vinaigrette: Refrigerate for up to 5 days. Shake or whisk before serving.
Make ahead: Roast the beets, cook the farro, and prepare the dressing up to 2 days ahead.
Serving temperature: This salad is excellent chilled or at room temperature. If desired, gently warm the farro before assembling for a warmer fall salad.
