Farro Salad With Beets & Chicken
I recently had a long layover in Chicago on my way to Boston and had the most delicious beet salad for lunch at The Publican.
I have been dreaming abut it ever since and wish I had their recipe. I found something similar on Pinterest so I gave it a try last night.
This recipe can easily become vegetarian..just don't even trouble yourself with the chicken.
- 2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
- 2 handfuls arugula
- 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
- ½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
- ½ cup broken walnut pieces
- 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
- ¼ 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.
If making the chicken, I like to buy all white meat tenders and I cook them with a tiny bit of olive oil, salt, and pepper in a pan on the stove until golden brown.
This was such an incredibly pretty dish too--considering making the vegetarian version for Thanksgiving!
What are your favorite recipes using beets?!