Marinated Beets*

Preheat oven to 400°F

Wash and dry beets

Wrap individually in aluminum foil

Place on a small baking sheet

Bake for 45 minutes, or until a knife can be easily inserted into the center of the beet

Cool

Remove skin for the beets and slice into thin slices

Place the beet slices in a small container that has a lid

Add olive oil, vinegar and salt, toss gently to coat all of the beet slices

Put the top on the container and put in refrigerator to marinate at least 4 hours, preferably overnight

Toasted Farro

Add the farro to a medium sized frying pan over medium heat

Toast for 5 minutes, tossing with a wooden spoon so it does not burn until it is golden brown

Add the water, bring to a boil for about 10 minutes**

Once it is done to your liking, drain any remaining water and set toasted farro aside

Lemon Pistachio Vinaigrette

Add the pistachios to the bowl of your food processor

Process on high until the pistachios are all finely chopped

Add the olive oil, vinegar, honey, lemon juice and mustard, process on high until all the ingredients are well combined

Put dressing into a jar or container with a lid, set aside

Salad

Cut the bottoms off the brussels sprouts

Add the brussels sprouts and salt to the bowl of your food processor

Pulse until all of the brussels sprouts are shredded into small pieces

Add brussels sprouts to a large bowl

Add the toasted farro, goat cheese, cranberries and pistachios, toss

Add 3/4 of the dressing, toss to coat salad evenly

Fill bowls with salad, top with slices of beets and a drizzle of remaining dressing***