Author Notes
A simple salad with a simple balsamic dressing, topped with carrots, beets, cucumbers and feta —Vicky | Things I Made Today
Ingredients
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4 tablespoons
olive oil, divided
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2
medium sized beets, scrubbed and dried
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1/2 cup
farro, dry
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1 tablespoon
balsamic vinegar
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1 teaspoon
lemon juice
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2
medium sized carrots, thinly sliced on a mandolin
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2
small Persian cucumbers or 1 larger cucumber, thinly sliced on a mandolin
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3
scallions, chopped
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1 tablespoon
chives, chopped
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3/4 cup
feta
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Kosher salt and pepper to taste
Directions
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Preheat oven to 425F.
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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.
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Meanwhile, cook farro according to packaging instructions. Let cool completely.
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In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and lemon juice. Set aside.
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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.
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