- 3 tbs. honey
- 3 tbs. whole-grain Dijon mustard
- 3 tbs. extra-virgin olive oil
- 2 tbs. extra-virgin olive oil
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 cup farro
- ½ tsp. sea salt, divided
- 3 cups water
- 1 lb. beets, scrubbed and trimmed
- 2 cups spinach, chopped
- ½ cup chopped walnuts
- 4 oz. goat cheese, crumbled
In a small bowl, whisk the dressing ingredients until combined.
Preheat a large saucepan with olive oil over medium heat. Add shallots and cook, stirring frequently, until tender and translucent, about three to four minutes. Add garlic and cook until fragrant, about one additional minute.
Add farro and 1/4 teaspoon of the salt and stir until lightly toasted and fragrant, about three to four minutes. Add water, increase heat to high, and bring to a boil. Cover, reduce heat to low, and simmer for 30 to 35 minutes, or until the grains are tender. Strain off any excess water if necessary.
While the farro is cooking, quarter the beets and chop them into bite-sized pieces. Add beets to a small saucepan and submerge completely in water. Add the remaining 1/4 teaspoon of salt and bring the water to a boil. Cook until the beets are fork-tender, about 25 minutes, then strain.
In a large mixing bowl, combine farro, cooked beets, chopped spinach, chopped walnuts, and goat cheese. Toss until combined and enjoy within five days.
Photography by: Terry Brennan; Food styling by: Betsy Nelson