Beet & Farro SaladRecipe courtesy of the Chefanies
Serves 2 (lunch size servings)
12 oz Small Whole Beets
1 cup Arugula (baby)
1/4 cup Dry Farro Grains
1 Orange, Raw
2 tbsp Orange Muscat Champagne Vinegar
1 tsp Olive Oil
1 tsp Hot Dijon Mustard
Cook the Farro according to the directions on the box.
Slice or cut to your liking the roasted or boiled beets.
Section the oranges so you don’t have any of the white part on there.
Mix the olive oil, champagne vinegar, dijon to form a dressing.
Layer the mixed greens, faro, oranges and beets and drizzle with dressing.