Roasted Beets Recipe

Preheat your oven to 400°F (200°C).

Wash and trim the beets, leaving the skins on.

Place the beets on a large piece of aluminum foil. Drizzle with olive oil, and sprinkle with salt and black pepper.

Wrap the beets in the foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.

Once done, unwrap the beets and let them cool slightly before peeling the skins off. Cut them into wedges.

In a medium saucepan, bring the water to a boil.

Add the farro and salt, reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender but still chewy.

Drain any excess water and set aside.

Slice the red onion thinly and place it in a jar.

In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over medium until the sugar dissolves.

Pour the vinegar mixture over the sliced onions. Let them sit for at least 30 minutes to pickle.

In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper until well combined.

On a serving plate, create a bed of toasted farro.

Top with roasted beet wedges, spoon over pickled red onions, and crumble goat cheese on top.

Drizzle with citrus dressing and finish with micro arugula.