Farro with Cucumber, Golden Beets, Feta and Mint Vinaigrette
Serves: 6
  • 1 cup farro
  • 3 golden beets, tops removed and reserved for another use, roasted, peeled and cubed, about 1 ½ cups (see this recipe for directions on how to roast beets)
  • 1 ½ cups chopped cucumber (leave peel on for thin-skinned varieties)
  • 6 ounces feta, diced
  • ¼ cup diced red onion
  • 1 clove garlic
  • ½ cup fresh mint leaves
  • ⅓ cup unseasoned rice vinegar
  • 1 teaspoon raw honey (pour oil into the teaspoon and pour that into the measuring cup; use the same teaspoon to measure the honey and the honey will slide right out )
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • ⅓ cup unrefined, cold-pressed extra virgin olive oil
  1. Boil the farro and a pinch of salt in plenty of water. Cook until al dente, about 20 minutes. Pour into a colander and rinse under cold water until cool. Drain very well and transfer into a serving bowl.
  2. Add the beets and cucumber to the serving bowl.
  3. Prepare the dressing: In a blender or a food processor, combine the onions, garlic, mint, rice vinegar, sea salt and pepper. Turn on the motor and add the olive oil in a slow steady stream.
  4. Drizzle the dressing over the salad and toss to combine. Add feta and toss gently. Taste for seasonings.
Recipe by Pamela Salzman at https://pamelasalzman.com/farro-with-golden-beets-cucumber-feta-and-mint-vinaigrette-recipe/