Beet and Goat Cheese Farro Bowls with Grilled Shrimp

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

Medium pot
Baking sheet
Grill or grill pan
Mixing bowl

Ingredients

1 cup uncooked farro
4 medium beets, peeled and diced
1 pound large shrimp, peeled and deveined
4 ounces goat cheese, crumbled
3 tablespoons olive oil, divided
1 lemon, juiced
2 cups arugula
1/4 cup chopped walnuts
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees. Toss the diced beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
While the beets cook, rinse the farro and place it in a medium pot with 2 cups water. Bring to a boil, then reduce to a simmer and cook for 20 minutes until tender. Drain any excess water.
In a bowl, toss the shrimp with the remaining 2 tablespoons olive oil, lemon juice, salt, and pepper. Grill the shrimp over medium heat for 2 to 3 minutes per side until pink and cooked through.
Divide the cooked farro among four bowls. Top each with roasted beets, arugula, grilled shrimp, crumbled goat cheese, walnuts, and parsley.

Notes

Roast the beets ahead and store them in the fridge so assembly takes just minutes at dinner time. Use pre-cooked farro to shorten the process even more. Skip the walnuts if you prefer a softer texture, or add an extra squeeze of lemon right before serving to brighten the flavors.

Course: Main Course
Cuisine: Mediterranean
Equipment: Medium pot, Baking sheet, Grill or grill pan, Mixing bowl