Photo by Michael Piazza / Styled by Catrine Kelty

This restaurant-worthy salad is full of salty, sweet, earthy flavors. My method of steaming then roasting keeps the beets’ vibrant color while also caramelizing them. There are lots of ways to mix this one up: Cook a different grain, roast parsnips or carrots instead of beets or opt for a soft cheese that doesn’t need to be fried, like goat cheese or blue cheese, rolled in chopped toasted nuts.

Serves 2–3

3 medium red or golden beets, peeled
1 tablespoon extra-virgin olive oil plus more for serving
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
3–4 tablespoons canola oil or other high-heat oil (grapeseed oil, vegetable oil)
4 ounces semi-firm cheese like panela or mozzarella, cut into ¼-inch slices
1 egg, beaten
½ cup panko breadcrumbs
freshly ground black pepper, to taste
2 cups loosely packed arugula
1 cup cooked farro (see recipe below)
1–2 teaspoons balsamic or red wine vinegar
¼ cup chopped roasted pistachios, for garnish

Farro:
1 cup whole-grain farro (not pearled)
2 cups water
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
1 tablespoon extra-virgin olive oil

Preheat oven to 375°F. Cut peeled beets in half and then slice into ¼-inch slices. Toss beets in extra-virgin olive oil and salt and spread onto a foil-lined baking sheet. Cover pan entirely with foil. Bake until beets are just slightly tender, about 20 minutes. Remove foil and roast uncovered until beets are lightly caramelized, another 10–20 minutes. Set aside.

Heat a medium-sized skillet over medium heat. Add canola oil, enough to generously coat the bottom of the pan. Place beaten egg in 1 small bowl and panko in another small bowl; season the panko with salt and freshly ground black pepper. Dip cheese slices in egg and then dredge in panko. Add to the pan and fry on 1 side until golden brown. Flip and brown the other side. Repeat with remaining cheese.

To serve, arrange arugula and cooked farro on a large platter. Toss lightly to combine. Add beets and cheese. Top with a drizzle of extra-virgin olive oil, the vinegar of your choice, the chopped pistachios and season to taste with more salt and pepper.

For Farro: Place farro, water, salt and extra-virgin olive oil in a small saucepan. Bring to a boil and then reduce heat to just above a simmer. Cook until all water is absorbed; taste to check that the grain is tender all the way through, about 30–35 minutes.

This recipe appeared in the Winter 2022 issue as part of a larger story on Winter Vegetables.