Beet & Farro Salad with Ginger Vinaigrette

The Beets
1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a 350 degree oven…until tender…(depending on their size cooking times can vary)
2.  You can boil them in a pot with salted water until “fork tender”…or stick a knife in…when it slides out nice and easy, the beets are done!
The Farro
for this recipe, I cook the farro very simply like I would rice since there are so many other flavor components to the dish…it will absorb the flavor from everything else.
1.  Start out with 2 cups of farro and 4 cups of stock in a pot….bring to a simmer…season to taste with salt….simmer until the farro beings to pop open and become slightly “al dente”….cooks for 30-45 mins.
Ginger Vinaigrette
*1/2 cup chopped and peeled ginger
*2 fresh limes, juiced
*2 cloves garlic
*4 sprigs cilantro
*1 carrot, chopped
*1/2 an orange, peeled
*1/2 cup rice wine vin.
*1 tbsp sesame oil
*1 tbsp miso
*1 tbsp agave or sugar
*2 scallions
*2 cups neutral oil (safflower, grapeseed, vegetable)
Add all ingredients to blender….once ingredients are well blended, slowly drizzle in oil until creamy