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Bulgur & Farro Grain Salad with Beets & Goat Cheese

  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4 1x


  • Salad
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 1 cup (250 mL) bulgur, rinsed in cold water and drained
  • Salt and fresh ground pepper to taste
  • ¾ cup (175 mL) farro
  • 4½ cups (1.125 L) chicken broth, divided
  • 2 medium beets, cooked and cubed
  • 2 cups fresh baby spinach, coarsely chopped
  • 3 scallions thinly sliced
  • ½ cup chopped fresh parsley, stems removed
  • 3.5 oz (105 g) goat cheese, crumbled
  • 1/3 cup (15 mL) finely chopped sweet onion
  • 2 tsp (10 mL) minced garlic
  • 2 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1 Roma tomato, seeded and finely diced
  • 2 tbsp (30 mL) red wine vinegar
  • Salt and freshly ground black pepper to taste
  • ½ cup (125 mL) extra-virgin olive oil


  1. In a medium pot, heat the oil over medium-high heat and sauté shallot until soft.
  2. Add bulgur and stir to coat each grain. Add 2 cups of chicken broth and season with salt and pepper.
  3. Bring to a boil, then lower heat to a simmer. Cover and cook for about 10 to 12 minutes, until broth has evaporated. Remove from heat, remove the lid and place a tea towel on top. Place the lid back on top of the tea towel. This will help keep in the moisture and make the grains fluffy. Set aside to cool.
  4. In another medium pot, add farro and remaining 2½ cups of chicken broth and bring to a boil. Add salt and cook, uncovered, for 15 to 20 minutes until desired texture. Set aside to cool.
  5. In a bowl, mix all vinaigrette ingredients except for olive oil. Slowly whisk in olive oil until the vinaigrette is smooth and creamy.
  6. Once the bulgur and farro have cooled, fluff with fork and place in a bowl. Add beets, spinach, scallions and parsley. Gently mix well.
  7. Pour vinaigrette over salad and toss gently. Sprinkle with goat cheese and serve.
  • Prep Time: 30 mins