Roasted Orange and Beet Salad

Roasted Orange and Beet Salad

Ingredients

• For the Salad
• 1 cup pearled farro
• 2 cups water
• 1 large orange
• 3 medium beets, trimmed and peeled
• Extra-virgin olive oil
• Salt
• 1 medium bunch of kale
• 1 avocado, pitted, peeled and cubed
• 2 ounces goat cheese, crumbled

• For the Dressing
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon orange juice
• 1/4 tsp. sugar
• 1/8 tsp. salt
• 1/8 tsp. pepper

Instructions

1. Cook the farro. In a heavy bottom saucepan, bring the farro and the water to a boil. Then reduce the heat to maintain a simmer and cook, covered, about 25-30 minutes, stirring once halfway through cooking. Once cooked, remove from the heat and set aside to cool. Note: if you have whole farro instead of pearled farro, this will require an overnight soak and a longer cooking time. Follow the package instructions.
2. While the farro is cooking, pre-heat your oven to 400 degrees. Trim and discard the ends from the orange. Then slice the orange into 1/4-inch thick slices, discarding any seeds that you find. Slice the beets into 1/4-inch thick rounds as well.
3. Line two large rimmed baking sheets with parchment paper. Spread the orange slices and beet slices out on the parchment-paper lined baking sheets, keeping them separate. Drizzle a little olive oil over the orange and beet slices, then sprinkle the tops with a pinch of salt. Transfer to your pre-heated oven and roast for about 15-20 minutes. The orange slices are done when they have started to blacken in some places. The beet slices should be softened slightly. Remove from your oven and set aside to cool.
4. Trim and discard the thick stems from the kale. Then thinly slice the leaves into ribbons. Add the kale ribbons to a large bowl along with 1 tablespoon of olive oil. Use your hands to massage the olive oil into the kale until the leaves are well coated and shiny. Add the cooked farro, avocado, goat cheese and the roasted orange and beet slices to the bowl.
5. Make the salad dressing by whisking together all of the ingredients. Then add the dressing to the bowl, tossing gently to coat. Serve and enjoy.
6. This salad will keep for up to one day in an airtight container in your refrigerator.