Photo: Andrew McCaul
Yield
Makes 6 servings (serving size: 1 1/3 cups salad)

Prep: 15 minutes; Cook: 1 hour.

If you can't find farrow at the local grocery store, go ahead an swap it for barley.

How to Make It

Step 1

Preheat oven to 425°. Wrap beets in foil and place on rimmed baking sheet; bake 50-60 minutes. Let cool; peel and cut into wedges. (If using canned beets, cut into wedges and go to step )

Step 2

Cover farro with water and soak 30 minutes; drain. In a saucepan, combine farro, 3 cups water, and 1/4 teaspoon salt; boil. Reduce heat and simmer 15-20 minutes; drain.

Step 3

In a bowl, whisk together vinegar, oil, mustard, sugar, pepper, and remaining 1/4 teaspoon salt. Toss with remaining salad ingredients, arranging beets on top.

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