Roasted Beet Salad with Farro Verde and Beet Vinaigrette

From: Chef Hosea Rosenberg, Blackbelly Market Restaurant, Boulder

Farro Verde:
2 cups farro verde (or farro of choice)
2 qt. vegetable stock
1 Tbsp. olive oil
to taste, salt and pepper

Beet Vinaigrette:
1 large roasted red beet (from roasted beets in ingredients listed below)
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
olive oil
to taste, salt and pepper

Beet Salad:
6 large beets, unpeeled
2 Tbsp. olive oil
2 sprigs fresh thyme
1 sprig rosemary
2 oranges, cut into supremes
1 pink grapefruit, cut into supremes
to taste, salt and pepper
to taste, lemon juice
to taste, olive oil
¼ cup unshelled toasted pistachios
to taste, fresh tarragon and chives

For farro verde: Make sure farro has been picked through and rinsed to wash off  any impurities. Bring stock to a boil and season with salt. Add farro and reduce heat to medium and let cook for 20 minutes, or until farro is tender but still chewy. Strain farro and let cool. Once cool, season with salt and pepper and olive oil.

For beet salad: Toss beets with olive oil and season with salt and pepper.  Place in an ovenproof container and top with thyme and rosemary. Add ½ cup water to container and cover tightly with foil. Place in a 350°F oven for 45 minutes, or until a knife goes into the beets without any resistance. Peel while still warm, then cool. Once beets have cooled, reserve one for the vinaigrette. Cut remaining beets into desired shapes and season with salt and pepper, olive oil and a few drops of lemon juice.

For beet vinaigrette: Blend all ingredients on high speed in a blender.

To assemble: Toss beets in vinaigrette, reserving some for drizzling, and add farro. Arrange on a plate with citrus segments. Garnish with fresh herbs and pistachios. Drizzle more vinaigrette on top.