Beets, Beet Greens & Feta Farro Salad with Balsamic Vinaigrette
.
Yield
8 servingsPrep
10 minCook
48 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
beets
or 3 small, (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water |
*
|
| 1 | cup |
-
farro, soaked for one hour in water to cover and drained |
* |
| 2 | tablespoons |
sherry vinegar
|
|
| 1 | teaspoon |
balsamic vinegar
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
walnuts
pieces, toasted |
|
| 2 | ounces |
feta cheese
or goat, crumbled (more if desired for garnish) |
|
| ¼ | cup |
mixed herbs
freshly chopped such as parsley, tarragon, mint... |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
beets
or 3 small, (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water |
*
|
| 237 | ml |
-
farro, soaked for one hour in water to cover and drained |
* |
| 3E+1 | ml |
sherry vinegar
|
|
| 5 | ml |
balsamic vinegar
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | x |
kosher salt
to taste |
*
|
| 5 | ml |
dijon mustard
|
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
walnuts
pieces, toasted |
|
| 57.8 | ml/g |
feta cheese
or goat, crumbled (more if desired for garnish) |
|
| 59 | ml |
mixed herbs
freshly chopped such as parsley, tarragon, mint... |
* |
Directions
Bring 2 quarts water to a boil in a medium saucepan.
Fill a bowl with ice water.
When the water comes to a boil, add salt and the greens.
Blanch for two minutes, and transfer to the ice water.
Let cool for a few minutes, then drain and squeeze out excess water.
Coarsely chop and set aside.
Bring the water back to a boil, and add the farro.
Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender.
Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
While the farro is cooking, make the vinaigrette.
Whisk together the vinegars, salt, garlic and mustard.
Whisk in the oil.
Stir in to the farro.
Peel and dice the beets and add, along with the beet greens, feta or goat cheese, mixed herbs and toasted walnut pieces.
Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you desired.
