Eating our (beet) greens!

I love beets.  I really do!  I've loved them for as long as I remember.  A traditional meal for my family when I was a wee one was greek salad.  No casseroles or hot dishes - greek salad, people!  With beets!  I think even my "picky" sister likes beets and ate them in the greek salad as a kid. 

However, I just started learning how to eat not only the beets but the beet greens, too.  We tried this recipe with farro that includes both the beets and the greens.  Mike and I gobbled it up and had seconds.  The kids weren't so interested.  Owen finally gave in and tried the farro but was concerned about the "beet gravy" that colored everything red.  The recipe calls for feta or goat cheese but I think the salty feta really works well.  I bought some feta from the co-op and thought it had so much more flavor than the standard grocery store brand I usually buy. 

I do regret not getting a very attractive photo.  If you don't want it all to turn red, I'd sprinkle the beets on top when serving and not mix them in.  Oops!

Farro Salad with Beets, Beet Greens and Feta
via New York Times via Pinterest



2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
1 cup farro, soaked for one hour in water to cover and drained
Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.  Serves 8 (maybe as a side, but 4ish as a main dish)