1 cup of dried Farro (soaked in water for up to 1 hour)
1 small red beetroot, diced (½ inch pieces)
2 medium golden beetroots, diced (½ inch pieces)
3 tbsp of extra-virgin olive oil
Sea salt (preferably Maldon sea salt)
2 tbsp of balsamic vinegar
½ tbsp of Dijon mustard
Fresh cracked pepper
2 tsp of Italian flat leaf parsley, chopped
½ lemon, juiced
½ lemon, juiced
1 cup of baby arugula (rocket)
¼ cup of crumbled goat cheese or crumbled feta (optional)
Step 1Preheat oven to 350°F (170°C).
Step 2In a small mixing bowl, add the farro and 2 cups of cold water, and let it soak for up to 1 hour.
Step 3Cut 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.
Step 4On 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.
Step 5In 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.