Beet, Mandarin & Farro Salad

Ingredients

• 2 pounds small beets, trimmed
• 1 1/4 cups water
• 1/2 cup semi-pearled farro
• 2 tablespoons red-wine vinegar
• 1/2 medium shallot, finely chopped
• 1 1/2 teaspoons honey
• 3/4 teaspoon Dijon mustard
• 3/4 teaspoon fresh thyme leaves
• 1/4 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 2 cups baby arugula
• 1/2 cup rinsed no-salt-added canned chickpeas
• 3 tablespoons chopped fresh parsley
• 3 mandarin oranges, segmented
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 400°F.
2. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet. Roast until the beets are very tender when pierced with a knife, 1 to 1 1/4 hours. When cool enough to handle, slip the skins off the beets. (Alternatively, use 1 1/2 pounds cooked, peeled beets.) Cut into 1-inch wedges.
3. Meanwhile, combine water and farro in a small saucepan. Bring to a simmer and cook, covered, until the farro is tender and most of the water is absorbed, 25 to 35 minutes. Drain off excess water, if necessary. Spread the farro on a plate and let cool, about 5 minutes.
4. Combine vinegar, shallot, honey, mustard, thyme and salt in a large bowl. Gradually whisk in oil. Add arugula, chickpeas, parsley and the roasted beets and cooled farro and toss to coat. Serve topped with mandarin segments and feta.