This is such a delicious and highly nutritious salad!!
2 medium or 3 small beets(any color) with greens, the beets roasted, the greens stemmed and washed in 2 changes of water
1-cup farro, soaked for one hour in water to cover, then drained
Salt, preferably kosher salt, to taste
2 T. sherry vinegar
1 tsp balsamic vinegar
1 small garlic clove,pressed
1 tsp Dijon mustard
½ cup EVOO (may substitute1-2 T of walnut oil for 1-2T of EVOO)
½ cup broken walnut pieces,
2 oz feta cheese
¼ cup chopped fresh herbs such as chives, Italian parsley, tarragon, marjoram, thyme, mint, etc
Roast the beets while the farro is cooking. Scrub them well, dry thoroughly, then wrap in foil, put on a baking pan and roast at 425 until tender( about 30-40 minutes) When they are slightly cool, you can peel them and dice the, according to the recipe.
By Martha Rose Schulman