Beets, Beet Greens & Feta Farro Salad with Balsamic Vinaigrette
Submitted by happyzhangbo
Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.
YIELD
8 servingsPREP
10 minCOOK
48 minREADY
65 minThis is a whole-beet kind of recipe, and that’s what makes it so satisfying.
Roasted beets get diced and tossed with their own blanched greens, chewy farro, crumbled feta, and crunchy toasted walnuts.
A punchy sherry-balsamic vinaigrette with Dijon and garlic ties everything together.
It’s the kind of grain salad that works as a side for a weeknight dinner or holds its own as a vegetarian main, and it tastes just as good at room temperature as it does warm.
Chef Tips
- Soak the farro for an hour before cooking. It cuts the simmer time and gives you a more even, tender chew.
- Use any color beets you like. Golden beets keep the salad looking cleaner, but red beets give it that dramatic ruby stain.
- Let the farro absorb the vinaigrette while still warm. Grains soak up dressing best when they’re hot, so toss them together right after draining.
- Swap feta for goat cheese if you want something creamier and a touch milder.
Ingredients
or 3 small, (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water *
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.
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