1 cup farro
1 13 ¾-ounce can chicken or vegetable broth
2 cups baby kale leaves
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can asparagus, drained and cut into 2-inch pieces
1 8.25-ounce can beets, well drained and diced
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Prepare Salad: In medium saucepan combine farro and chicken broth. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes until farro is tender. Drain well; remove to large bowl.
Meanwhile, prepare Vinaigrette: In medium bowl combine red wine vinegar; gradually whisk in olive oil until well blended. Add salt and pepper to taste.
To serve, place kale in large shallow bowl. Top with chickpeas, asparagus, beets and cooked farro. Drizzle with vinaigrette. Toss to mix well.