Roasted Beet and Warm Farro Salad

I love this composed salad because it has everything to keep me both satiated and satisfied. The farro has a wonderful flavor cooked in stock that pairs well with the light and peppery arugula. The beets are roasted until tender and brined in red wine vinegar to bring out their natural sweetness. The salad is topped with toasted pine nuts and shaved Parmigiano Reggiano to take it to the next level. It’s the perfect Fall salad that is both comforting and can easily complement any protein or stand on its own.

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