Name: Beet & Kale Farro Salad with Beet Juice Dressing
Ingredients: 1½ pounds beets, scrubbed and trimmed; Olive oil; Kosher salt; 1 cup farro; 2 cups bone broth; 1 large bunch lacinato kale, stems removed, leaves thinly sliced; ¼ cup crumbled feta; 3 tablespoons toasted pepitas; 3 tablespoons organic beet juice; 2 tablespoons extra-virgin olive oil; ½ teaspoon Dijon mustard; 1 clove garlic, grated; Kosher salt and freshly cracked black pepper

Ingredients

Scale

1½ pounds beets, scrubbed and trimmed
Olive oil
Kosher salt
1 cup farro
2 cups bone broth
1 large bunch lacinato kale, stems removed, leaves thinly sliced
¼ cup crumbled feta
3 tablespoons toasted pepitas
3 tablespoons organic beet juice
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
1 clove garlic, grated
Kosher salt and freshly cracked black pepper

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Instructions

Heat oven to 400°F. Place beets on foil, drizzle with olive oil, season with salt, wrap loosely, and roast until tender, 45–60 minutes. Cool slightly, peel, and cut into wedges.
Bring farro, broth, and a pinch of salt to a boil. Reduce to a simmer and cook until tender but chewy, 25–30 minutes. Drain and let cool slightly.
Whisk beet juice, olive oil, Dijon, garlic, salt, and pepper until emulsified.
Place kale in a large bowl, add a small splash of vinaigrette, and massage until softened and darker green.
Add farro and roasted beets, toss gently with more vinaigrette to coat, then fold in feta. Finish with toasted pepitas.