Farro, Beetroot, Herb and Feta Salad
8 servings
70 minutes
This salad is an ode to Mediterranean flavors and traditions. Farro, an ancient Italian grain, adds a nutty depth to the dish, while beets provide natural sweetness and juiciness. Tender greens refresh the palate, and feta adds a tangy and creamy texture. The dressing of wine and balsamic vinegar with garlic and mustard gives a refined acidity that highlights the taste of each ingredient. Walnuts finish the composition with a crunchy note. This salad can be served as a standalone dish or as a side to meat and fish. It is perfect for a light dinner or festive table as it combines heartiness and freshness, bringing joy to everyone who tries it.
1
Pour 200 ml of water into a pot and bring to a boil. Add salt and place the greens in. Blanch for 2 minutes, then transfer the greens to a bowl of ice water for 2 minutes. Drain the water and squeeze out excess liquid. Chop the greens and set aside for a while.
- Salt: to taste
- Fresh herbs: 70 g
2
Boil the same water again and add the farro. Reduce the heat, cover with a lid, and cook for 45 minutes, stirring occasionally until the grains are soft. Remove from heat and let it sit for another 10 minutes.
- Salt: to taste
3
While the farro is cooking, prepare the vinegar dressing. Whisk together cherry and balsamic vinegar, salt, garlic, mustard, and oil.
- Wine vinegar: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Garlic: 1 clove
- Dijon mustard: 1 teaspoon
- Olive oil: 1 glass
4
Add dressing to the farro, peel and chop the beetroot and place it with the farro along with feta cheese, greens, herbs, and walnuts. Mix thoroughly and serve the dish warm or at room temperature. Optionally, add feta cheese on top.
- Beetroot: 2 pieces
- Feta cheese: 60 g
- Fresh herbs: 70 g
- Crushed walnuts: 170 g
- Feta cheese: 60 g
