Skillet Beet and Farro Salad

• 2 medium or 3 small beets, roasted
• 1 cup farro, soaked for 1 hour in 1 quart water
• Salt to taste
• 1 ounce lightly toasted pistachios (scant 1/4 cup)
• 1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
• Freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• 13 cup extra virgin olive oil
• 2 tablespoons walnut oil
• Crumbled feta for garnish (optional)

1. Roast the beets and meanwhile cook the farro.
2. Place in a medium saucepan with the soaking water and bring to a boil.
3. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay.
4. Turn off the heat and allow to sit for 15 minutes or longer in the water.
5. Drain through a strainer set over a bowl.
6. While the farro is cooking, make the vinaigrette.
7. Whisk together the vinegars, salt, garlic, and mustard.
8. Whisk in the oils.
9. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water.
10. Peel and dice the beets and add, along with the herbs and pistachios.
11. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.

beets, hour, salt, pistachios, fresh herbs, freshly ground pepper, sherry vinegar, balsamic vinegar, salt, garlic, mustard, extra virgin olive oil, walnut oil

Taken from cooking.nytimes.com/recipes/1014478 (may not work)