Farro Salad With Carrots, Beets, Cucumbers, and Feta
Author: Vicky Cassidy
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
4 tablespoons olive oil, divided
2 medium sized beets, scrubbed and dried
½ cup farro, dry
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
2 medium sized carrots, thinly sliced on a mandolin
2 small Persian cucumber or 1 larger cucumber, thinly sliced on a mandolin
3 scallions, chopped
1 tablespoon chives, chopped
¾ cup feta
Kosher salt and pepper to taste
Instructions
Preheat oven to 425F.
Drizzle beets with 1 tablespoon olive oil and wrap in tin foil. Bake for 25-35 minutes, depending on size, until a fork pierces through it easily. Let cool completely.
Meanwhile, cook farro according to packaging instructions. Let cool completely.
In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and lemon juice. Set aside.
Once beets are cool, cut in half and slice with a mandolin into thin rounds. In a large bowl, toss beets, carrots, farro, scallions, chives, and feta. Pour in dressing and toss to coat. Season with salt and pepper to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/11/16/farro-salad-carrots-beets-cucumbers-feta/