What to do
- Cook farro according to package directions. (If gluten free, you can sub with quinoa or brown rice).
- Add all ingredients to a bowl and toss with vinaigrette. If not serving immediately, wait to add vinaigrette until just before serving.
- Whisk all ingredients until well combined. Pour over salad and toss to coat.
What you’ll Need
4 cups fresh arugula
1 cup cooked farro (cooked according to package directions)
3 blood oranges, pith removed and sliced into circles
1 package Love Beets Honey + Vinegar Golden Beets
½ cup toasted, chopped hazelnuts
¼ cup feta cheese
Beet blood orange vinaigrette (recipe below)
Beet Blood Orange Vinaigrette:
3 tbsp blood orange juice (freshly squeezed)
2 tbsp Love Beets Organic Beet Juice
1 tbsp lemon juice
6 tbsp olive oil
1-2 tsp honey
2 tbsp freshly chopped mint
1/2 tsp salt
¼ tsp black pepper