Roasted Beet, Lentil & Goat-Cheese Farro Boxes

Ingredients

Grain salad

• 200 g dry farro, rinsed
• 3 cups (720 mL) water for farro; drain after cooking
• 500 g beetroot, peeled and cut into ½-inch cubes
• 1 tbsp (14 g) olive oil
• ½ tsp fine salt, divided
• 400 g canned lentils, drained and rinsed
• 100 g baby arugula
• 100 g soft goat cheese, crumbled
• 40 g unsalted pumpkin seeds

Dressing

• 3 tbsp (45 mL) orange juice
• 2 tbsp (30 mL) red wine vinegar
• 1 tbsp (14 g) olive oil
• 2 tsp (10 g) Dijon mustard
• 1 tsp (7 g) honey
• ¼ tsp ground black pepper

Equipment

Sheet pan, saucepan, mixing bowl, small jar

Allergens and ingredient notes: Wheat/gluten, milk, mustard, pumpkin seeds.

Step by step

1. Heat oven to 400°F (200°C). Toss beet cubes with the roasting oil and half the salt. Roast 30–40 minutes, turning halfway, until fork-tender.
2. Cook farro in the listed water according to its package, usually 25–35 minutes; drain well. Spread farro and roasted beet in separate shallow containers and refrigerate promptly within 2 hours until fully cold.
3. Shake orange juice, vinegar, dressing oil, Dijon, honey, pepper and remaining salt in a sealed jar. Divide into 4 small leakproof cups.
4. Divide chilled farro, lentils, beet and arugula among 4 lunchboxes, keeping arugula away from beet juices where possible. Divide goat cheese into 4 small cups and pumpkin seeds into 4 dry cups. Add dressing, cheese and seeds at lunch.

The Devotti twist: Beet colors the farro ruby at serving, while the separate cheese and seeds stay creamy and crisp.

Pack it well

Pack all salad components cold and dressing leakproof; keep pumpkin seeds dry. This lunch is served cold. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).

Swaps and serving notes

Use cooked brown rice in place of farro for a gluten-free grain option, and a suitable dairy-free soft cheese if needed. Check Dijon labels.

Make ahead and storage

Refrigerate salad components for up to 3 days. Add arugula on packing day. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).