Farro Roasted Beet Arugula Salad

Method

1. 1

   Preheat oven to 375 degrees F. Scrub and trim the leaves off of the beets. Lightly coat the beats with olive oil.

2. 2

   Using aluminum foil wrap the beets and place them on a baking sheet. Roast in the oven for approximately 50-60 minutes, or until cooked through.

3. 3

   Cook the farro according to the package directions.

4. 4

   While the farro is cooking put the almonds, red onion, arugula and figs into a large salad bowl and mix.

5. 5

   Once the farro is done cooking set it aside and let it cool.

6. 6

   Remove the beets from the oven, let cool for 15 minutes. Peel the beets when cool enough to handle, then slice into small chunks and place in a bowl to cool.

7. 7

   Once the beets and the farro are cool add them into the salad and mix everything together.

8. 8

   In a mason jar mix together the olive oil, white wine vinegar and salt and pepper. Shake to combine.

9. 9

   Pour the dressing over the salad and mix until the dressing coats the salad.

10. 10

    Taste and adjust seasoning to your liking. Enjoy!