Farro Beet and Herb Salad

Place the uncooked farro in a pot along with the water and 2 teaspoons Kosher salt. Bring to a boil, turn down the heat a bit, and simmer for about 25 minutes, until the grain has absorbed all of the water. Transfer the cooked farro to a large bowl and set aside.

Cut the beets into a 1/2-inch dice and add to the bowl. Add the chives and mint to the bowl as well.

In a mason jar with a lid, or bowl, combine the red wine vinegar, honey and olive oil. Shake or stir the mixture until it emulsifies. Taste and season with salt and pepper as needed. Add 3-4 tablespoons of this vinaigrette to the farro mixture. Toss everything together to combine. Taste and add more vinaigrette or salt and pepper as needed.

Crumble goat cheese on top to serve.