Yield
Makes 8 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°. Arrange beets in single layer in a 13- x 9- x 2-inch baking dish. Cover dish tightly with foil and roast beets until tender (1 to 1 1/4 hours). Once cool enough to handle, remove skin and cut each into 6 to 8 wedges.

Step 2

While beets roast, cover farro with cold water in a bowl and soak 30 minutes; drain, discarding water. Bring farro, 4 cups water, and 1/4 teaspoon salt to a boil in a medium (2- to 3-quart) saucepan; reduce heat and simmer, uncovered, until just tender (15-20 minutes). Drain.

Step 3

Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.

Step 4

Transfer farro to a large bowl. Stir half of dressing into hot farro; add beets, arugula, almonds, and remaining vinaigrette, and stir gently to combine.

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