Baby Beet & Farro Salad
|
1 jar (16 oz.) baby whole pickled beets
3 Tbsp. white or red wine vinegar
1 Tbsp. grainy Dijon mustard
1/3 cup olive oil
6 cups cooked farro (or pearled couscous, barley, or favorite grain blend—prepare according to package directions)
1/2 cup coarsely chopped toasted walnuts
1/4 cup finely chopped red onion
3 Tbsp. chopped fresh herbs such as rosemary, thyme, basil, chives or a combination
1/2 cup crumbled feta (optional)
Salt & peppe |
Drain beets well; discard liquid. For dressing, in small bowl, whisk together vinegar and mustard, then whisk in oil. In large bowl, toss together farro, walnuts, onion, herbs, dressing, and feta, if desired. Gently toss in beets just before serving. Add salt and pepper as desired. Serve chilled or at room temperature. Makes 6 servings.
|
