SKILLET BEET AND FARRO SALAD
This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting. Cook your farro until you see that the grains have begun to splay so they won't be too chewy and can absorb the dressing properly.
Provided by Martha Rose Shulman
Categories weekday, weeknight, salads and dressings
Time 1h20m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Roast the beets and meanwhile cook the farro. Place in a medium saucepan with the soaking water and bring to a boil. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay. Turn off the heat and allow to sit for 15 minutes or longer in the water. Drain through a strainer set over a bowl.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic, and mustard. Whisk in the oils. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water. Peel and dice the beets and add, along with the herbs and pistachios. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 190 milligrams, Sugar 4 grams, TransFat 0 grams
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