FARMER’S MARKET FARRO SALAD

What to do with all the fresh goodies in your frig?

This was a go-to favorite when I was the workshare cook at our local CSA. It’s super high in protein without the meat! Use this as a base recipe and add or subtract what you have.

Ingredients

• 3 cups farro

• 3 cups chicken broth

• 2 large beets and greens, peeled and chopped into 1/2 inch chunks

• 1 tablespoon fennel herb, chopped and/or 1/2 cup fennel root, chopped

• 2 garlic cloves or 1/4 cup garlic curls, chopped

• 1 red onion, chopped

• 1 cup extra virgin olive oil, divided, more to taste

• 4 to 6 ounces crumbled feta; if you can find it - raw goat milk feta

• 1/2 cup chopped fresh herbs like basil, oregano, mint, sage, and parsley

• 2 tablespoons balsamic vinegar, or to taste

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

• 1/2 cup nuts (walnuts, pecans, almonds or pine), toasted

Instructions

• Combine the beets, greens, garlic, onion and fennel or other fresh herbs with 1/4 cup of olive oil.

• Spread on a baking sheet, and roast in a hot oven (400 F) until beets are soft.

• In the meantime, bring chicken stock to a boil in a Dutch oven or large pot.

• Add farro and cook until soft, about 45 minutes.

• Let sit for ten minutes to fluff, and then drain any remaining liquid.

• For the vinaigrette, whisk together the remaining 1/2 cup olive oil, 2 tablespoons of balsamic vinegar, mustard, salt and pepper, and fresh herbs.

• In a serving bowl, combine the farro with the roasted beet mixture, vinaigrette, and cheese. Top with roasted nuts and serve warm or at room temperature.

• Variations: Substitute kale or braising greens for the beet greens. Blue cheese would also be a great addition.