Farro with Cucumber, Golden Beets, Feta and Mint Vinaigrette
Servings: 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
- 1/3 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
- 1/3 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.