Ingredients
- 1 cup Bluebird Emmer Farro soaked for one hour in water and drained
- 2 medium beets cooked, reserve beet greens and cook as directed below
- salt preferably kosher salt to taste
- 2 Tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small clove garlic minced or pureed
- 1 teaspoon dijon mustard
- 1/2 cup olive oil extra virgin (or substitute 1-2 tablespoons walnut oil for part of the olive oil)
- 1/2 cup walnut pieces broken
- 2 ounces feta or goat cheese crumbled
- 1/4 cup fresh herbs (any combo of parsley, tarragon marjoram, chives, mint) chopped
Methods
- 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 to taste and the beet greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely 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(s). Add to the farro.
- Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts.
- Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
