Farro with Cucumber, Golden Beets, Feta and Mint Vinaigrette
Author: Pamela
Serves: 6
Ingredients
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
MINT DRESSING
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
Instructions
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.
Add the beets and cucumber to the serving bowl.
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.
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/