Roasted Orange and Beet Salad

A hearty salad with roasted oranges and beets tossed with kale, avocado, farro and goat cheese.

For the Salad:
1 cup pearled farro
2 cups water
1 large orange (I used Cara Cara)
3 medium beets (I used a mix of Golden and Chioggia)
Extra-virgin olive oil
Salt
1 medium bunch of kale
1 avocado
2 ounces goat cheese, crumbled

For the Dressing:
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon orange juice
1/4 tsp. sugar
1/8 tsp. salt
1/8 tsp. pepper

View the full recipe at Floating Kitchen →