Farro, Beet & Walnut Bowl

Ingredients

• 1 1/2 oz (40 g) semi-pearled farro
• 4 oz (120 g) beets
• 1 tsp (5 ml) extra-virgin olive oil
• 3 oz (80 g) canned chickpeas
• 1/2 oz (15 g) walnuts
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 oz (30 g) arugula
• 1 oz (25 g) feta

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Method

1. Heat the oven to 425°F (220°C). Rinse the semi-pearled farro, simmer covered in 3/4 cup (180 ml) of just-boiled water 25 minutes, then 3 minutes uncovered, until chewy-tender and the water is gone.
2. Meanwhile peel and cube the beets, toss with the olive oil on a rimmed baking sheet and roast 25 minutes, until a knife slides in. Add the drained chickpeas for the last 10 minutes and the walnuts for the last 4.
3. Whisk the yogurt with the dijon mustard and lemon juice.
4. Pile the farro, beets, chickpeas and arugula, spoon the dressing over, crumble the feta. Farro and beets keep four days apart.