Farro Salad with Roasted Beets

Salads | Italian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Farro Salad with Roasted Beets

Ingredients

Beets - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Roasted pistachios - 1.1 oz
Herbs - 2.5 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.