Arugula Salad with Farro, Roasted Beets, Grapefruit, and Goat Cheese with a Citrus Vinaigrette

I love serving this salad up for dinner because everyone always has the same reaction. "These ingredients I would never think to put together, but by golly do they taste great as one". And I'm not kidding, it sure is a keeper! You can't go wrong with roasted beets, besides pulling a rookie move and not wearing gloves when peeling or working with them because the beet always wins and your fingers will look like they've just fought in a bloody war all turned red. Mix those beets with farro, creamy goat cheese, chopped walnuts, and toss them all in a citrus vinaigrette for a winning combination. Add some segments of grapefruit too, if you're feeling adventurous and want more a citrusy taste-- they are deeeelicious! You could also add some sliced chicken or steak to give it some added protein! Pretty and perfect, this salad will win hearts all over lunch or dinner tables!

Arugula salad with Farro, Roasted Beets, and Goat Cheese with a Citrus Vinaigrette

Ingredients:

2 large beets, roasted

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 cup Farro

3 cups water or chicken broth

½ teaspoon salt

1 (16oz) packaged Arugula

½ cup crumbled goat cheese

1/2 cup walnuts, chopped

1 grapefruit, segmented (optional)

Citrus Vinagrette-

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon orange juice

1 tablespoon apple cider vinegar

2 teaspoons sugar

¼ cup olive oil

salt and pepper, to taste

Directions:

Preheat oven to 400 degrees F. Remove the top of the beets and peel using a vegetable peeler. Cut the beets into 1 ½ inch chunks and place on a baking sheet. Toss beets with olive oil, salt, and pepper. Roast until tender, about 35 to 40 minutes, turning half way through. Remove from the oven and set aside.

Meanwhile in a medium saucepan, combine farro, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until farro is tender, about 15 to 20 minutes. Drain remaining liquid and transfer to a bowl to cool. Set aside.

Using a knife, remove the peel and pith from the grapefruit. Cut into segments or small pieces, and remove seeds.

Whisk together lemon juice, lemon zest, orange juice, apple cider vinegar, and sugar. Slowly whisk in olive oil till emulsified. Add salt and pepper, to taste.

In a serving bowl, add arugula, roasted beets, farro, crumbled goat cheese, chopped walnuts, and segmented grapefruit (if using). Drizzle in the vinaigrette and toss all together.