Arugula and Farro Salad with Roasted Root Vegetables and Lemon

Steps

1. 1

   Prepare vegetables for roasting

   • Wash the beets and carrots thoroughly under cool running water and pat dry with paper towels.
   • Wearing food gloves to prevent beet staining, peel the beets with a sharp vegetable peeler or knife.
   • Cut peeled beets into 3/4-inch (approximately 2 cm) cubes.
   • Peel carrots and cut into 3/4-inch cubes of similar size.
   • Place all cut vegetables in a large bowl.

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   Ready when: Vegetables are cut into uniform 3/4-inch cubes

   Tip: Use food gloves when handling beets to avoid staining your hands. Cut vegetables into similar-sized pieces for even roasting.

2. 2

   Roast beets and carrotsOven 400°F / 205°C

   • Add 3 tablespoons (45 ml) of olive oil, 1/2 teaspoon (3g) of kosher salt, and 1/4 teaspoon (0.5g) of freshly ground black pepper to the cut vegetables.
   • Toss with your hands or a spoon until vegetables are evenly coated with oil and seasonings.
   • Spread vegetables in a single layer on a large baking sheet (17×12 inches / 43×30 cm), avoiding overcrowding.
   • Place in the preheated 400°F (200°C) oven and roast for 35–40 minutes, stirring and turning vegetables halfway through cooking (around the 18-minute mark).
   • Vegetables are done when the edges are caramelized and golden brown, and a fork easily pierces the centers.
   • The beets should be very tender and deeply colored.
   • Remove from oven and set aside on the baking sheet to cool slightly.

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   Ready when: Edges are caramelized and golden brown; vegetables are fork-tender

   Tip: Stir vegetables halfway through roasting for even browning. Uniform-sized pieces ensure everything finishes cooking at the same time.

3. 3

   Simmer farro

   • While vegetables roast, bring 3 cups (720 ml) of water to a boil in a large pot (5-quart / 5-liter capacity) over high heat.
   • Add 1/2 teaspoon (3g) of kosher salt.
   • Once boiling, add 1 cup (200g) of pearled farro and stir to combine.
   • Reduce heat to medium-low so the water maintains a gentle, steady simmer (not a rolling boil).
   • Cook uncovered for 25–30 minutes, stirring occasionally.
   • The farro is done when the grains are tender but still have a slight chew and nutty texture—they should not be mushy.
   • If liquid remains in the pot after cooking, drain it through a fine-mesh sieve.
   • Transfer the warm farro to a large bowl and toss with 2 tablespoons (30 ml) of olive oil and the juice of 1 lemon (about 3 tablespoons / 45 ml).
   • Tossing the warm farro with oil and lemon allows the grains to absorb the flavors.
   • Set aside to cool slightly.

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   Ready when: Farro is tender but still has a slight chew; no hard grains remain

   Tip: Don't overcook farro or it will become mushy and fall apart. Check doneness by tasting a few grains. Pearled farro cooks much faster (25–30 minutes) than whole-grain farro (45+ minutes).

4. 4

   Prepare lemon vinaigrette

   • While vegetables and farro cook, mince 2 cloves (6g) of fresh garlic very finely.
   • In a small mixing bowl, whisk together the juice from the second lemon (about 2 tablespoons / 30 ml), the minced garlic, 1 teaspoon (5g) of Dijon mustard, 1/4 teaspoon (1.5g) of kosher salt, and 1/8 teaspoon (0.25g) of freshly ground black pepper.
   • In a slow, steady stream, whisk in 3 tablespoons (45 ml) of olive oil while whisking constantly.
   • Continue whisking until the dressing is light, creamy, and fully emulsified.
   • Taste and adjust seasoning as needed—it should be bright and garlicky with a good balance between tart lemon and rich oil.
   • Set the dressing aside at room temperature.

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   Ready when: Dressing is light and creamy; whisking creates a visible emulsion

   Tip: Whisk slowly when adding the oil to emulsify the dressing properly. If it breaks or looks separated and greasy, start fresh with a clean bowl and whisk more vigorously.

5. 5

   Toast and chop walnuts

   • Spread 1/2 cup (60g) of raw walnut pieces in a small skillet over medium heat.
   • Toast, stirring frequently with a wooden spoon, for 3–4 minutes until fragrant and light golden brown.
   • Watch carefully to prevent burning.
   • Pour the toasted walnuts onto a plate to cool for 1 minute, then coarsely chop them by hand or with a knife.
   • (Alternatively, skip toasting for a softer texture, though toasting significantly enhances the walnut flavor and adds beneficial crunch.)

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   Ready when: Walnuts are fragrant and light golden brown; no dark or burnt spots

   Tip: Watch carefully during toasting to prevent burning—nuts can go from perfectly toasted to burnt in seconds. Toasting adds so much flavor that this extra 5 minutes is worth the effort.

6. 6

   Combine and serve

   • Once the roasted vegetables and cooked farro have cooled to room temperature (about 10 minutes), transfer the farro to a large serving bowl (3-quart / 3-liter capacity).
   • Add the cooled roasted beets and carrots to the bowl, along with 1/2 cup (100g) of crumbled feta cheese if using.
   • Pour about three-quarters of the lemon vinaigrette over the farro and roasted vegetables, then gently toss everything together with a wooden spoon until well combined.
   • Taste and add more dressing as needed—the salad should be moist but not drowning in vinaigrette.
   • Just before serving, gently fold in 5 cups (150g) of fresh arugula and 1/4 cup (15g) of chopped fresh dill or parsley.
   • Toss once more very gently to avoid bruising or crushing the delicate arugula leaves.
   • Top with the toasted, chopped walnuts.
   • Serve immediately or at room temperature.
   • The salad can sit for up to 1 hour, though the arugula will begin to wilt after that point.

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   Ready when: All components are mixed evenly and coated with dressing

   Tip: Add the fresh arugula at the very last moment to prevent wilting. Assemble close to serving time for the freshest, most vibrant salad.