A winter salad may be just what’s needed this time of year! Winter produce -- earthy beets and bright citrus -- combine with whole grain farro for a very satisfying offering. Topped with an herbaceous, honey-sweetened tarragon dressing, tangy goat cheese, and toasted walnuts, this wholesome salad is a feast for the eyes and the palate.

Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges, Walnuts, and Honey Tarragon Dressing
Serves 4

Salad Ingredients:
3-4 beets, peeled and cut into
1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
4 cups vegetable stock
1 cup uncooked whole-grain farro
1 orange
1/2 cup walnut pieces
5 oz mixed baby greens
4 oz goat cheese 

Dressing Ingredients:
1/2 tablespoon honey
1 small shallot, minced
1 tablespoon apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon finely chopped fresh tarragon, (or 1 tsp dried)
1/4 teaspoon salt
1/8 teaspoon black pepper 

Directions: 

1. Preheat the oven to 425F. Prepare the beets by peeling, then dicing into 1/2 inch cubes. Toss the diced beets with 2 tablespoons olive oil, Kosher salt, and black pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender. 

2. Meanwhile, prepare the farro. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been mostly absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and allow to cool completely. This step may be done ahead of time, and the cooked grain stored in the refrigerator. 

3. While the farro and beets cook, supreme the orange by cutting away the outer peel of the orange, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section. 

4. In a small bowl, or wide-mouthed jar, whisk together all of the dressing ingredients. 

5. In a small skillet, toast the walnuts over medium-low heat until lightly toasted, 3-5 minutes. Watch the nuts carefully to ensure that they do not burn. 

6. In a large salad bowl, toss the farro with 1/2 of the dressing. On top, layer the greens, beets, orange sections, and toasted walnuts. Crumble the goat cheese on top. Drizzle all with the remaining dressing. Season with additional salt and pepper to taste, and serve.