There have been several people who have asked what my biggest craving has been this pregnancy and it’s been hard for me to think of one because I currently love eating everything in sight. With Peyton, it was peanut butter and with Emory it was fruit snacks. Both were pretty serious cravings, which is why they’ve stuck in my memory.
My husband is very quick to remind me that throughout the first trimester and well into the second of this pregnancy, I drove over to Chick-fil-A multiple times to get their southwest chicken salad. It’s true! I really, really craved that salad in the beginning of my pregnancy and continue to, so I guess that’s been my craving this third time around.
It seems like such a random craving to have, but I’ve always loved a good salad! While Chick-fil-A’s salad has been number one in my book the past couple of months, I’ve been devouring many other salads in between my trips to the drive-thru. I have loved making my kale and brussel sprout salad with maple tahini dressing at home, my sister-in-law made a killer salad for Christmas that I obsessed over for a while, and when I go to restaurants the greens just call my name (as a side to many carbs, of course)!
I recently went to one of my favorite local restaurants, Gia Mia, with my family to celebrate my birthday and they have this delicious goat cheese, beet and farro salad there. My mom and I love the beet and goat cheese combo, so she let me snag some of hers and Peyton loves it too. She’s eaten it multiple times there!
So, being inspired by great flavor, I had to make the salad at home. I added my own twists and created my own vinaigrette. This salad is put together with almonds and baby kale and the one at the restaurant uses spinach and pistachios. This is a good one! It’s healthy, filling and so acidic. The goat cheese evens everything out so nicely. It’s perfect for lunch or a side for dinner.
If you end up making it, don’t forget to tag #marinamakeseats.
Beet, Goat Cheese & Farro Salad with a Basil Vinaigrette
- 4-5 small beets
- Olive oil
- Pinch of salt
- 1/3 cup of olive oil
- 2 tablespoons of champagne vinegar
- 1/4 cup of fresh basil
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- 1 teaspoon of honey
- 1/2 cup of dried farro
- 1 1/2 cups of vegetable or chicken broth
- 2 oz of goat cheese
- 1/3 cup of sliced almonds
- 3 cups of baby kale
First, make the roasted beets. Preheat the oven to 400 degrees. Scrub the beet bulbs with water to remove any dirt and cut off both ends of each bulb. Place in aluminum foil and drizzle with olive oil and a pinch of salt. Wrap the beets completely in foil and place them on a baking sheet. Roast them for 45 minutes to an hour, or until the beets are fork tender. Let them cool completely and using a knife, peel the skin and cut them into bite-size cubes. Set aside. Please note, if you’re short on time, just buy beets that are already cooked in a package or a jar!
Next, make the basil vinaigrette by combining the olive oil, vinegar, fresh basil, salt, pepper and honey in a food processor until fully combined.
To make the farro, place the farro and broth in a small saucepan and cook it according to the packaging. Drain it and mix it with all of the basil vinaigrette. Set aside.
To assemble the salad, add the baby kale, sliced almonds and farro with basil vinaigrette to a serving platter or bowl. Top with the cubed beets and goat cheese. Mix to combine and serve immediately.