Serves: 1 Time: 1 hr. or 10 minutes
- 2 c. washed and chopped beet greens
- 2 roasted beets
- 1 small tangerine or Cutie, broken into segments
- 1/4 c. cooked farro
- 1 tsp. prepared horseradish
- 1 tsp. Dijon mustard
- 1 T. apple cider vinegar
- 1 tsp. agave
- 2 T. olive oil
- salt, pepper
If you buy precooked beets or faro (or made a batch), skip the next two steps.
Preheat oven to 375 degrees. Drizzle the beets with olive oil and wrap them tightly in foil; roast until fork tender, approximately 40-50 minutes.
Meanwhile, cook the faro according to package instructions.
Whisk together the horseradish, mustard, vinegar, and agave. Whisk in the olive oil and season with salt and pepper.
Once the beets are cool, wipe off the skins and dice.
Toss the beet greens in the vinaigrette. Plate the greens with the beets, farro, and tangerine segments.