Beet & Kale Salad

1. To make the salad, preheat the oven to 375F and line a rimmed baking sheet with parchment paper.
2. Peel beet and cut into 1-inch pieces. Place on prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Toss well to coat. Roast in oven until slightly browned on the edges and a fork inserted into the center meets a little resistance, about 35 minutes. Cool at room temperature for 5 minutes.
3. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add farro and reduce heat to maintain a low simmer. Cook until tender, about 30 minutes. Remove from heat, drain, and cool for 5 minutes at room temperature. 
4. Pull kale leaves off stems. Roll leaves together tightly then thinly slice. Wash and dry well. Add leaves to a large mixing bowl and add half the dressing. Toss well. Set aside for 10 minutes.
5. Add beets, farro, feta cheese, and pumpkin seeds. Toss well to combine. Taste and add more dressing as needed. Serve with more feta, pumpkin seeds, and parsley.

Lemon Dijon Dressing

1. To make the dressing, zest and juice half of the lemon and add to a medium mixing bowl. Add mustard, salt, pepper, maple syrup, and Italian seasoning and whisk well to combine. Slowly drizzle in oil whiling whisking constantly. Stir in parsley. Use immediately or store in an airtight container or mason jar in the refrigerator for up to 5 days.