Roasted Beet and Warm Farro Salad

🧂 Ingredients

• 4-5 medium-sized beets, can be red or golden
• 1 ½ cups farro
• 3 cups chicken stock (or vegetable stock)
• 1 tsp sugar
• 1 ½ tbsp olive oil
• ½ cup red wine vinegar
• ¼ cup pine nuts, toasted
• 2 cups arugula
• Shaved Parmigiano Reggiano
• Mint sprigs for garnish
• Kosher Salt
• Olive Oil

Instructions

• 1 Preheat oven to 375 degrees Fahrenheit.
• 2 Line a baking sheet with a silicone mat or tin foil and sprinkle with salt to
  make one thin layer.
• 3 Wash the beets and place them on top of the salt bed and sprinkle salt on the
  tops of them as well.
• 4 Place the beets in the oven and cook for 30-40 minutes. When you insert a paring
  knife into your largest beet, they are done, and you have little to no
  resistance.
• 5 While the beets are cooking, place the stock in a medium saucepan and bring to a
  boil.
• 6 Add the farro and reduce the heat to simmer and cover. Cook for 15-20 minutes
  until all the liquid has been absorbed. Fluff with a fork and season with salt,
  1 teaspoon sugar, and the1 ½ tablespoons olive oil. Reserve.
• 7 Peel the beets while they are still hot, and make sure you do not drop them back
  into the salt bed. Cube the beets and place them in a medium mixing bowl.
  Discard the salt bed and skins and mix the cubed beets with the red wine
  vinegar. (Because this is a composed salad, the beets can stay and be stored in
  the vinegar bath up to one week in the refrigerator).
• 8 To compose the salad: Place arugula bed on a plate or bowl, sprinkle with
  several spoonfuls of farro. Top with brined beets, toasted pine nuts, shaved
  Parmigiano Reggiano, and a few mint springs. Drizzle a little olive oil over the
  top of the salad to finish.

Nutrition Info