Roasted Beets Goat Cheese & Farro Salad

Serves 6


3 medium roasted beets, chopped large
1 cup farro, cooked
1 cup baby arugula or wild arugula leaves
1 medium roasted red onion, chopped
1 tablespoon fresh mint, chopped fine
1/2 cup orange juice
1/4 extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon salt
1 teaspoon black pepper
3/4 cup goast cheese, crumbled


In a large bowl or in a bowl plate mix togehter the beets, farro, baby arugula and roasted onions. In another bowl whisk together the mint, orange  juice, olive oil and vinegar, season with salt and pepper and toss over farro salad and mix well. Crumble the goat cheese atop and serve!