NY Times Farro Salad With Beets, Beet Greens and Feta Recipe

Name: NY Times Farro Salad With Beets, Beet Greens and Feta Recipe
Total time: 35 min
Ingredients: 3 beets with greens, beets roasted & stems washed and rinsed in 2 changes of water; 1 cup cracked farro, soaked for one hour in water to cover and drained; salt, preferably kosher salt, to taste; 2 tablespoons sherry wine vinegar; 1 teaspoon balsamic vinegar; 1 small garlic clove, minced; 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil); 1/2 cup walnuts (broken pieces) (optional); 2 ounces feta (more if desired for garnish) or 2 ounces goat cheese, crumbled (more if desired for garnish); 1/4 cup chives or 1/4 cup mint

www.food.com

Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salt

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Ingredients

3 beets with greens, beets roasted & stems washed and rinsed in 2 changes of water
1 cup cracked farro, soaked for one hour in water to cover and drained
salt, preferably kosher salt, to taste
2 tablespoons sherry wine vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup walnuts (broken pieces) (optional)
2 ounces feta (more if desired for garnish) or 2 ounces goat cheese, crumbled (more if desired for garnish)
1/4 cup chives or 1/4 cup mint