Type: Lunch, Bowl
Prep Time: 10 min.
Cook Time: 25 min.
Ready in: 35 min.
Servings: 6

This colorful salad with pops of sweet pomegranate will brighten up any meal.


  1. Preheat oven to 400°F. Peel the beets and cut into ¼-inch cubes. Lay beets on a foil-lined baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper.
  2. Bring a pot of water to a boil and cook the farro for 20 min. After 10 min. stir in the quinoa. Drain and rinse under cold water.
  3. In a large bowl toss together the grains, beets, radishes, tomatoes and pomegranate seeds. Add remaining 2 tbsp oil and lemon juice and toss to coat. Top with shredded cheese and herbs. 

TIP If pomegranates are not in season try grapes for a sweet alternative. 


  • 1 lb golden beets
  • ¼ cup olive oil
  • 1 cup farro
  • 1 cup quinoa
  • 1 bunch radishes, thinly sliced
  • 1 pint (25-30) heirloom cherry tomatoes, halved
  • 1 wedge Beemster Signature (12m), shredded
  • ½ cup pomegranate seeds
  • 2 tbsp lemon juice
  • Fresh herbs/microgreens to garnish as needed

Cheeses Mentioned


Hand selected by our master cheesemaker as an exceptional representation of Beemster's craft. 

Pairs with:

Red wine. Fruit.