5 medium sized beets, roasted, peeled and diced
1 ½ C farro
1 bunch scallions, finely chopped
½ C golden raisins
1 C walnut pieces, toasted
½ bunch parsley, finely chopped
Zest of 1 orange
1 C goat cheese, crumbled
2 C baby kale
Salt and pepper to taste
For beets: Trim tops and bottoms of beets so they sit in a baking dish without rolling around. Try to use similar-sized beets for even cooking. A mix of gold and red beets looks great. Place trimmed beets into a baking dish prepared with non-stick spray. Cover dish with foil and place into a preheated 375 degree oven. Bake beets for 1 hour or more until a knife inserts easily. Allow beets to cool. Peel and dice.
For farro: In a sauce pan, add 1 ½ C of farro and 2 ¼ C of water. Season with 1 t salt, 4 bay leaves, and 1 t dried thyme. Bring to a boil. Reduce heat, cover and cook for an additional 10 or 15 minutes more until grain has a nice bite. Drain off excess water and place cooked farro on a plate for cooling.
Farro is a grain high in protein and fiber. It is a great substitute for pasta or rice. Farro resides in the spelt family.
Combine cooled beets, farro and remaining ingredients in a bowl and toss with orange herb vinaigrette. Great combination. Healthy and Tasty.