INGREDIENTS
1 tbsp
olive oil
1 1/2 cups
pearled farro
1 1/4 cups
water
2 1/2 cups
vegetable broth
1 medium
onion
3 media
beets
1 medium
sweet potato
2 tbsp
olive oil
3/4 tsp
salt
1/2 tsp
ground cumin
1 pinch
ground cinnamon
1 pinch
cayenne pepper
1 tbsp
dijon mustard
1 tbsp
maple syrup
1 tbsp
red wine vinegar
1/4 tsp
salt
1/4 cup
olive oil
3 handfuls
few arugula
1/2 cup
walnuts