Italian Farro Arugula Salad with Beetballs | Natalie Cooks

Ingredients

• 1 cup farro ((about 2-2 ½ cups cooked))
• 2 tbsp olive oil
• 1/2 yellow onion, peeled, quartered
• 2 cloves garlic
• 1 cup fresh herbs ((parsley, dill, or cilantro))
• 1 cup peeled, grated beet ((about 1 medium beet))
• ½ cup rolled oats
• 1 can chickpeas, rinsed, drained
• 1 large egg
• 1 tbsp dried oregano
• 1 tbsp tomato paste
• 2 tsp fennel seeds
• ¼-½ tsp red pepper flakes (optional)
• 1 tsp kosher salt
• 4 cups loosely packed arugula
• ½ cup pitted and chopped green olives
• ½ cup grated parmesan cheese
• ½ cup chopped toasted almonds or walnuts
• ⅓ cup olive oil
• ¼ cup lemon juice
• 1 tbsp dijon mustard
• 1 tsp maple syrup
• ½ tsp dried oregano
• ½ tsp kosher salt
• ½ tsp black pepper