This Roasted Beet and Goat Cheese Farro Bowl is a vibrant and nutritious meal perfect for a healthy lunch or dinner. You’ll love its earthy flavors, creamy goat cheese, and chewy farro for a satisfying healthy bowl recipe.
Key Ingredients & Substitutions
- Beets: Use any color beets; red, golden, or a mix work well.
- Farro: Quinoa or brown rice can be substituted for a gluten-free option.
- Goat Cheese: Feta cheese or crumbled ricotta can be used if you don’t have goat cheese.
- Greens: Arugula or mixed greens are great alternatives to spinach.
Ingredients
For the Roasted Beets:
- 3 medium beets, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For the Farro Bowl:
- 1 cup farro, rinsed
- 2 cups vegetable broth (or water)
- 2 cups fresh spinach
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons balsamic glaze
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 2
- Calories per serving: Approximately 450 calories
- Tools Needed: Baking sheet, saucepan
Step-by-Step Instructions
1. Roast the Beets
Preheat your oven to 400°F (200°C). Toss the peeled and chopped beets with olive oil, dried thyme, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the Farro
While the beets are roasting, combine the rinsed farro and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the farro is tender and the liquid is absorbed.
3. Assemble the Bowls
Divide the cooked farro between two serving bowls. Top each with a generous handful of fresh spinach. The warmth of the farro will slightly wilt the spinach.
4. Add Beets and Cheese
Evenly distribute the roasted beets over the spinach and farro. Crumble the goat cheese over the top of each bowl.
5. Finish and Serve
If using, sprinkle the chopped walnuts or pecans over your healthy bowl. Drizzle each serving with balsamic glaze. Enjoy your nutritious Roasted Beet and Goat Cheese Farro Bowl immediately.
Variation Ideas
- Add roasted sweet potatoes for extra sweetness.
- Include chickpeas or white beans for more protein.
- Stir in a spoonful of pesto for added flavor.
- Top with fresh herbs like dill or parsley.
Storage Instructions
You can store leftover Roasted Beet and Goat Cheese Farro Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a refreshing healthy bowl option. It’s best to add fresh spinach and balsamic glaze just before serving if reheating.
Frequently Asked Questions (FAQ)
Can I prepare this recipe ahead of time?
Yes, you can roast the beets and cook the farro a day or two in advance. Store them separately in the refrigerator.
Is farro gluten-free?
No, farro contains gluten. For a gluten-free healthy bowl, use quinoa or brown rice instead.
How can I make this dish more filling?
Add a source of plant-based protein like lentils, chickpeas, or grilled halloumi cheese.
What kind of beets should I use?
Any variety of beets works well. Red, golden, or striped beets are all delicious and add vibrant color to your healthy bowl recipe.
Can I use a different type of cheese?
Yes, crumbled feta or a dairy-free alternative can be used in place of goat cheese.
What if I don’t have balsamic glaze?
You can make your own by simmering balsamic vinegar in a small saucepan until it reduces and thickens.
