Roasted Beet and Farro Salad with Citrus Vinaigrette

INGREDIENTS

large beets, rinsed and stemmed

1/2 cup

farro, rinsed

4 cups

baby arugula

1 cup

mixed micro greens

1/2 cup

shaved Parmesan cheese

oranges, zested and juiced

lemons, zested and juiced

1 clove

garlic, finely chopped

1 tbsp

Dijon mustard

1/4 cup

honey

1 cup

olive oil (also ok to use half grapeseed or light olive oil for a lighter flavor)

1/2 cup

raw shelled pistachios

1 tbsp

maple syrup

2 tbsp

maple or white sugar