Carole'S Beet Salad

• Carole's Beet Salad
• 3 medium beets with greens still attached.
• 1 cup farro (or barley, wheat berries, etc), soaked for 1 hour in water.
• 2 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• 1 to 2 small garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/2 cup roasted walnut pieces
• 2 - 4 oz feta or goat cheese
• 1/4 cup chopped fresh herbs (mint, parsley, tarragon, marjoram, chives)
• Salt (to taste)

1. Remove greens from beets. Roast the beets in medium oven until tender.
2. De-stem the beet greens; blanch for 2 minutes in boiling water, then rinse in cold water.
3. Squeeze out excess water, and chop coarsely.
4. Bring water back to a boil and add the farro. Reduce the heat, cover and simmer 45 mins or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 mins, then drain.
5. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil. Add to the drained farro.
6. 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.

caroles, beets with greens, barley, sherry vinegar, balsamic vinegar, garlic, mustard, extra virgin olive oil, goat cheese, fresh herbs, salt

Taken from www.epicurious.com/recipes/member/views/caroles-beet-salad-52145281 (may not work)