Ingredients

Instructions

Pre-heat oven to 400 degrees. Scrub beet (I usually make 2-3 so I have leftovers), remove stalks, and place on a sheet of foil. Drizzle approximately 1/2 tbsp olive oil over beets and place a rosemary, thyme, or sage sprig on top. Wrap foil around beet so it’s sealed but still loose (to trap warm air while cooking). Place in oven and cook for 1-2 hours, depending on size of beets. Remove from oven and let cool. Once cool, fold two paper towels in half. Holding one folded paper towel in each hand, pick up the beet with one paper towel and rub the skin off with the other. The skin glides right off. This method will protect your fingers from getting stained beet red!

While the beets are roasting, add chicken breasts to a roasting pan, drizzle with a little olive oil, sprinkle your favorite herbs on top and place in oven for 30-45 minutes depending on size of breasts. Remove from oven when thoroughly cooked.

While the beets are roasting, rinse and add farro to a medium sauce pan. Add the stock and submerge the thyme under the water and on top of the farro. Cook over medium-high heat until most of the water has cooked off and “fish eyes” form on top. Lower heat to simmer, gently stir, cover and cook for another 10-15 minutes or until remaining stock has been absorbed by the farro. Remove from heat, remove and discard thyme, and let cool.

Divide leafy greens into two bowls. Top with 1/2 cup each farro, roasted chicken breast, diced beet, goat cheese, and pistachios. Drizzle with a citrus vinaigrette and serve.

Leftover farro and beets last around a week refrigerated.