Gather the sides of the foil up to make a packet.
Roast until the beets are very tender when pierced with a knife, 1 to 1 1/4 hours.
When cool enough to handle, slip the skins off the beets.
Photo: Greg DuPree
(Alternatively, use 1 1/2 pounds cooked, peeled beets.)
Cut into 1-inch wedges.
Meanwhile, combine water and farro in a small saucepan.
Drain off excess water, if necessary.
Spread the farro on a plate and let cool, about 5 minutes.
Combine vinegar, shallot, honey, mustard, thyme and salt in a large bowl.
Gradually whisk in oil.
Add arugula, chickpeas, parsley and the roasted beets and cooled farro and toss to coat.
Serve topped with mandarin segments and feta.
To make ahead
Refrigerate cooked beets, farro and dressing separately for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
