Toasted Farro Salad with Roasted Golden Beets and Citrus Mint Vinaigrette

Ingredients

• •1 cup farro, rinsed
• •3 cups water or vegetable broth
• •3 medium golden beets, peeled and diced
• •2 tablespoons olive oil
• •1/2 teaspoon salt, divided
• •1/4 teaspoon black pepper
• •1 orange, zested and juiced
• •1 lemon, juiced
• •1/4 cup fresh mint leaves, finely chopped
• •1 tablespoon honey or maple syrup
• •3 tablespoons olive oil (for vinaigrette)
• •1/4 cup crumbled feta cheese (optional)
• •1/4 cup toasted almonds or hazelnuts, chopped
• •2 cups baby arugula or mixed greens

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Toss the diced golden beets with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and black pepper. Spread them out on the prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and slightly caramelized.

3. 3

   While the beets are roasting, toast the farro in a dry saucepan over medium heat for 2-3 minutes until fragrant.

4. 4

   Add 3 cups of water or vegetable broth to the saucepan with the farro. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes or until the farro is tender but still chewy. Drain any excess liquid and set aside to cool slightly.

5. 5

   In a small bowl, whisk together the orange zest, orange juice, lemon juice, chopped mint, honey or maple syrup, and 3 tablespoons of olive oil. Season with the remaining 1/4 teaspoon of salt.

6. 6

   In a large serving bowl, combine the cooked farro, roasted beets, arugula or mixed greens, and half of the vinaigrette. Toss gently to combine.

7. 7

   Adjust the seasoning with more vinaigrette if needed. Sprinkle with crumbled feta cheese (if using) and toasted almonds or hazelnuts before serving.