Roasted beet and farro salad

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.

[serves 2]

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…


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