Farro Salad with Roasted Beets
Salads • Italian
Description
Farro Salad with Roasted Beets
Ingredients
- Beets 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Roasted pistachios 0 oz
- Herbs 0 oz
- Wine Vinegar 2 tablespoons
- Balsamic Vinegar 1 teaspoon
- Garlic 1 clove
- Extra virgin olive oil 1 cup
- Walnut Oil 2 tablespoons
- Feta cheese to taste
- Dijon Mustard 1 teaspoon
Step-by-Step Guide
Step 1
While the beets are roasting, prepare the farro. Place the grain in a medium-sized pot along with the water it was soaked in, and bring to a boil. Add salt to taste, cover with a lid, reduce the heat, and cook for 45-60 minutes until the grains start to break apart. Remove from heat and let it sit for 15 minutes. Drain the water into a bowl.
Step 2
While the farro is cooking, prepare the vinegar dressing. Whisk together both vinegars, salt, garlic, and mustard. Add both oils. Pour into a large skillet, add the farro and a few tablespoons of the cooking water.
Step 3
Peel and chop the beets, add them along with the herbs and pistachios. Stir over medium heat until the mixture is warmed through, and serve with pieces of feta if desired.
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