Cardamom-Spiced Breakfast Grain Bowl with Caramelized Beets and Citrus

Rinse 1 cup of farro under cold water. In a medium saucepan, combine farro with 3 cups of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender but still chewy.

While the farro cooks, peel and dice 2 medium beets into 1/2-inch cubes. Pat them dry with paper towels to remove excess moisture.

Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the diced beets and cook for 5-6 minutes, stirring occasionally, until they begin to caramelize on the edges.

Add 1 tablespoon honey and 1 tablespoon balsamic vinegar to the beets, stirring to coat. Cook for another 2-3 minutes until the liquid reduces to a glaze. Remove from heat.

Drain any excess water from the cooked farro and transfer to a bowl. Stir in 1 teaspoon ground cardamom and 1/4 teaspoon cinnamon while the farro is still hot.

Supreme the citrus fruits: Cut the ends off 1 large orange, 1 medium blood orange, and 1/2 medium grapefruit. Stand each fruit on one end and cut away the peel and white pith. Hold the fruit over a bowl to catch juices and cut between the membranes to release the segments.

Toast 1/4 cup pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Roughly chop them and set aside.

Chiffonade 1/4 cup fresh mint leaves by stacking them, rolling tightly, and slicing into thin ribbons.

To assemble each bowl, place a quarter of the cardamom-spiced farro in the bottom of a bowl. Top with a quarter of the caramelized beets, a quarter of the citrus segments, and a dollop (about 1/4 cup) of Greek yogurt.

Sprinkle each bowl with toasted pistachios and mint ribbons. Drizzle with 1/2 tablespoon honey per bowl and finish with a pinch of flaky sea salt.