Serve this salad warm or cold. The ingredients hold up really well and it looks pretty, too.
Roasted Red Beets
Wedge Rotisserie Chicken
Dressing of your choice — I prefer a creamy one
To roast beets, preheat the oven to 400 degrees. Peel and dice your beets into 1 1/2 inch chunks. Spread out on a baking sheet and toss with olive oil, salt and pepper. Roast for 35 – 40 minutes or until beets are tender, turning once or twice as they cook.
While the beets roast, cook farro. In saucepan, add water (2 cups for every 1 cup of farro) to farro and bring to boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed water.
Assemble salad with remaining ingredients and enjoy.
Pro-tip: make beets and farro in large batches so you have them on hand for this simple salad.