Beet, Blue Cheese, and Farro Salad with Honey-Dijon Vinaigrette

This salad has it all—earthy honey-roasted beets, peppery arugula, tangy blue cheese, and nutty farro all drizzled with a sweet honey-Dijon dressing. Great as a side salad and plenty hearty to serve as a main dish too.

Beet, Blue Cheese, and Farro Salad with Honey-Dijon Vinaigrette
(a hearty kitchen-sink salad)
Serves 6 to 8

What you need:
For the Salad:
6 medium beets (2 bunches), peeled and cut into wedges
1 tablespoon olive oil
1 tablespoon Savannah Bee Company honey (we used Saw Palmetto Honey) 
1 cup farro, rinsed
3 cups baby arugula or any mixed greens and herb mixture you love
½ cup coarsely chopped walnuts, toasted
¼ cup crumbled blue cheese

For the Honey-Dijon Vinaigrette:
2 tablespoons Savannah Bee Company Saw Palmetto Honey, or your favorite Savannah Bee Company honey
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons minced shallot
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

What to do:

1. Wash Up!

2. Cook the Beets: Preheat the oven to 400°F. Toss together the beets, oil, and honey on a parchment paper-lined rimmed baking sheet. Sprinkle with salt and pepper. Bake for 40 minutes or until the beets are tender. Set aside to cool slightly.

3. Cook the Farro: Cook the farro in a medium saucepan of salted water according to package directions. Drain, and rinse with cold water to cool.

4. Make the Vinaigrette: Whisk together the honey, vinegar, mustard, shallot, and olive oil in a small bowl. Season with salt and pepper to taste.

5. Finish the Salad: Spoon the farro onto a serving platter. Top with the arugula, beets, walnuts, and blue cheese. Drizzle the vinaigrette over the top.

To Serve: Divide the salad evenly between serving plates and garnish with edible flowers if you like (we used nasturtium leaves).

#savethebees