Serve with grated Asiago or Parmesan cheese. In the fall you can serve this warm like a pilaf, or stir into good stock for a soup.
Yields: 6 servings
2 medium golden beets
3/4 lbfresh mushrooms, mixed if possible, sliced
3 tbspextra virgin olive oil (in all)
2 tspminced garlic
1/3 cupextra virgin olive oil
3 tbspchopped italian flat leafed parsley
1 tbspminced fresh sage leaves
1/2 cupsherry or red wine vinegar
kosher salt and freshly ground pepper, as needed
2 cupsmixed greens or baby arugula (optional)
1Cover the farro with water and bring to a boil in a medium sauce pan. Add a teaspoon of kosher salt and stir well. Cook at a gentle boil until tender throughout, approximately 20 minutes. Remove from heat and drain. Toss with 2 tablespoons of the olive oil and chill.
2Meanwhile, boil the beets in salted water until tender. Let cool, then peel and dice. Chill.
3Heat a medium skillet over medium high heat and add the remaining tablespoon of olive oil. Saute the mushrooms until browned and almost tender. Add the garlic and season with salt and pepper to taste. Cook for 3 minutes more, then remove from the heat and chill.
4To assemble the salad: Toss the farro, beets, mushrooms, 1/3 cup olive oil, parsley, sage and vinegar in a large serving bowl. Taste and season with salt and pepper. Add a little more vinegar or olive oil if needed.
5Toss in the greens, if using, and serve.
Farro is an ancient form of wheat, eaten by the Roman legions.