Farro Salad with Beets and their Tops
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(10)
Ingredients
6 servings
- 2 cups cooked farro
- 3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)
- 1 tablespoon olive oil
- 1 shallot (or 1/4 of a red onion), diced
- 2 cloves garlic, finely minced
- 1/4 cup basil, cut into ribbons
- ¼-½ cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts.
- 3 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup pecorino, grated or shaved ( optional, or use goat cheese)
- salt and pepper to taste
- sunflower sprouts (optional)
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Preparation
Step 1
Set the farro to cook according to package directions. Fluff and let cool.
Step 2
Slice the beet stems and greens off of the beets ( saving), then cut the beets in half and steam or make roasted beets. Once tender, peel and dice the beets into 1/2-inch cubes.
Step 3
Slice the beet greens and stems finely, then sauté in a skillet with olive oil, shallot, and garlic. Cook over medium heat until wilted, about 3–4 minutes.
Step 4
Assemble. Place farro, beets and their cooked greens in a medium bowl along with the basil, toasted nuts, olive oil, and balsamic vinegar. Toss well. Add the pecorino, then season with salt and pepper.
Step 5
Top with optional sunflower sprouts.
Step 6
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