Farro and Beet Salad - from Kate P.

It's good to be back!  I've needed some inspiration in the kitchen, so thank you Amie for getting us back up and running!  Summer is officially here in NYC, which means we are back to hosting bbq's on our terrace. Over Memorial Day weekend, we had a few friends over for burgers, and of course, lots of salads and veggies to go with them.  I thought it would be a great opportunity to try out a recipe that I saw on the NY Times website that looked delicious.  The combination of the nutty farro, juicy beets, salty feta, and cool mint made it a perfect summer side.  I hope that you enjoy as much as we did!

Farro and Beet Salad

Adapted (barely) from Martha Rose Shulman of the NY Times

Serves 8

Ingredients

3 medium beets with greens

1 cup farro, soaked for one hour in water to cover and drained

2 tablespoons sherry vinegar

1 teaspoon balsamic vinegar

1 small garlic clove, finely minced 

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil 

1/2 cup walnut halves, toasted and broken into pieces

3 ounces crumbled feta 

1/4 cup chopped fresh mint

Preheat oven to 425 degrees.

Cut the greens away from the beets, leaving 1/4 inch of the stem, and set aside.  Wash beets and place in a baking dish in a 1/2 inch of water.  Cover and roast until beets are tender, approximately 45-60 minutes.  Remove beets from the oven when they can be easily pierced by a knife.  Leave covered and set aside.

Rinse the beet greens well to ensure that all of the dirt is removed.  I submerge them in a clean bowl of water, changing the water about 4 times until no dirt remains.  Remove the stems from the beet greens and set aside.

Bring water to boil in a medium size stockpot.  When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

Return the water to a boil and add the farro. Reduce the heat, cover and simmer 45 minutes, until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

Meanwhile, whisk together the vinegar, salt, garlic and mustard. Slowly whisk in the oil until the vinaigrette is emulsified. 

Peel and dice the beets.  The skin will peel away easily.

Combine farro, beets, vinaigrette, and toss to combine.  Add beet greens, feta, herbs, and walnuts.   Toss together, and serve warm or room temperature.