SKILLET BEET AND FARRO SALAD

Skillet Beet and Farro Salad image

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

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Ingredients

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 pureéd
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons walnut oil
Crumbled feta for garnish (optional)

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