I have a new salad for you. You can eat it before [or after] the olive oil cake I posted earlier this week so life balances out. Balance is good.
Take a heaping 1/3 cup farro and boil it in some salted water for 40-50 minutes.
Take a beet, peel it, slice it, olive oil and salt it, roast it at 400˚ for 20 minutes or so.
Find a bowl, fill it with arugula, said beets and farro, feta, tomatoes. Douse in balsamic vinegar [the lemon tahini dressing is nice too]. Eat.
You will thank me later. I’m about 90% sure of it…