1 lg bunch Kale, chopped into bite size pieces
4 medium Beets, peeled, cut into ½ in pieces
1 cup Farro, cooked
½ cup Feta, crumbled
¼ Red onion, diced
2 Tbsp Fresh Lemon juice
½ tsp Dijon Mustard
1 Tbsp Garlic Scapes, minced
¼ tsp Honey
¼ tsp Sea Salt
¼ cup Olive Oil
Preheat oven to 425⁰F. Wrap cubed beets in foil and drizzle with oil. Place foil package on a baking sheet, in case the foil leaks. Place in oven and roast until beets are fork tender, anywhere from 30 minutes to an hour.
While the beets are roasting, prepare the dressing by whisking all of the ingredients together until smooth.
Cook the farro according to package directions. This should take about 30 minutes to cook.
Meanwhile, massage the dressing into the chopped kale leaves. Set salad aside.
Once beets and farro have fully cooked, add them to the kale. Toss in the red onion and feta cheese. Season to taste with salt and pepper.