Recipes by Sarah McCullen | Photographed by Joe Worthem
SALAD
1 medium-size red beet
1 1/2 cups uncooked farro
Salt to taste
1 medium-size red onion, peeled
1 medium-size red bell pepper
1 medium-size sweet potato
2 scallions
Salt and pepper, to taste
2 to 3 tablespoons olive oil
1 cup fresh spinach, chopped
ORANGE DRESSING
Zest and juice of 1 large orange
1 tablespoon Dijon mustard
3 tablespoons rice vinegar
1/2 cup olive oil
2 tablespoons honey
Pinch of salt
Prepare the Salad: In a small saucepan, cover beet with water, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until beet is tender, about 1 hour. Drain beet; remove and discard skin. Dice beet.
Preheat oven to 350°F. In a small saucepan, add farro, and cover with 2 inches of water. Bring to a boil over medium-high heat, and add a pinch of salt. Turn off heat. Let stand, covered, until farro is tender, 20 to 25 minutes. Drain excess water.
While farro is standing, dice red onion, red bell pepper and sweet potato. Place diced beet, onion, pepper and potato on a baking sheet, sprinkle with salt and pepper to taste, and drizzle with olive oil. Place scallions on top. Roast in preheated oven until potato is soft, 20 to 25 minutes. Remove from oven, and mince scallions. Then, in a large bowl, toss farro with roasted vegetables and chopped spinach.
Prepare the Orange Dressing: Whisk together all dressing ingredients until well blended. Toss Orange Dressing with salad and garnish salad with fresh herbs, if desired.