Roasted Beet Salad with Farro Verde and Beet Vinaigrette

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

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