Salad

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with a silicone mat or tin foil and sprinkle with salt to make one thin layer.
• Wash the beets and place them on top of the salt bed and sprinkle salt on the tops of them as well.
• Place the beets in the oven and cook for 30-40 minutes. When you insert a paring knife into your largest beet, they are done, and you have little to no resistance.
• While the beets are cooking, place the stock in a medium saucepan and bring to a boil.
• Add the farro and reduce the heat to simmer and cover. Cook for 15-20 minutes until all the liquid has been absorbed. Fluff with a fork and season with salt, 1 teaspoon sugar, and the1 ½ tablespoons olive oil. Reserve.
• Peel the beets while they are still hot, and make sure you do not drop them back into the salt bed. Cube the beets and place them in a medium mixing bowl. Discard the salt bed and skins and mix the cubed beets with the red wine vinegar. (Because this is a composed salad, the beets can stay and be stored in the vinegar bath up to one week in the refrigerator).
• To compose the salad: Place arugula bed on a plate or bowl, sprinkle with several spoonfuls of farro. Top with brined beets, toasted pine nuts, shaved Parmigiano Reggiano, and a few mint springs. Drizzle a little olive oil over the top of the salad to finish.