Farro With Roasted Red & Golden Beetroot Winter Salad

Preheat oven to 350°F (170°C).

In a small mixing bowl, add the farro and 2 cups of cold water, and let it soak for up to 1 hour.

Cut the tops off the beetroots, leaving 1-inch of the top intact. Wash and remove any debris with a damp kitchen towel. Coat the beets with olive oil (1 tbsp) and sprinkle over the salt. Individually wrap them tightly in foil and place on a baking sheet. Cook in the oven until fork-tender, approximately 40 to 45 minutes. When cool enough to touch, cut the ends off, peel the skin and dice.

On a high heat boil 3 cups of water. Add the soaked farro and a pinch of salt, bringing it back to the boil. When the water begins to boil, reduce the heat, cover the pot with a lid and simmer for 10 to 12 minutes. Remove from the heat, drain the water, and allow to cool.

In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, remaining olive oil and pepper. Slowly add in the balsamic mix to the farro, tossing it to the combine with the grains. Once fully combined, add the diced beets, parsley, lemon, arugula (rocket) and cheese (optional). Lightly toss together, salt to taste, and serve.