Roasted Beet & Farro Salad with Arugula & Blueberries
Serves: Serves 4-6
  • 6 small Beets, any variety
  • 1 small Sweet Onion
  • 1 tablespoon Avocado Oil
  • 1½ cups Farro (dry), cooked and cooled
  • ¼ cup Dried Blueberries
  • 1½ cups Arugula
  • juice of 2 Oranges
  • ½ cup Avocado Oil
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Onion (just eyeball a piece)
  • 1½ teaspoons Stone Ground Mustard
  • 1 teaspoon Himalayan Pink Salt
  • dash of White Pepper
  1. Wash beets and wrap each beet individually in tin foil. Place on a baking sheet and roast in the oven at 375 degrees form 30-40 minutes, or until beets are tender. Remove from oven and let sit for 1-2 hours, or at least until they are cool enough to handle. Remove the tin foil and peel the skins away from the beets. Slice the beets into thin rounds and set aside.
  2. While the beets are cooking, thinly slice the onion and place in a saute pan with the avocado oil. Saute on meduim/high heat until onion is lightly caramelized. Place onions in a bowl.
  3. When onions are cool, add the cooked farro, blueberries, and arugula to the bowl along with ½ of the dressing and toss to coat and evenly distribute ingredients. Taste and add more dressing, as desired.
  4. Spread the salad out on a serving platter and place the beets evenly across the salad.
  5. Serve cold.
  7. Place all ingredients in a high speed blender and process until very smooth. Store in an airtight container. Keep refrigerated.
Recipe by The Kitchen McCabe at