Farro Salad with Beets and their Tops

Discover Farro Salad with Beets and their Tops. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 cups cooked farro ↔ Substituir
• 3 medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens) ↔ Substituir
• 1 tablespoon olive oil ↔ Substituir
• 1 shallot (or 1/4 of a red onion), diced ↔ Substituir
• 2 cloves garlic, finely minced ↔ Substituir
• 1/4 cup basil, cut into ribbons ↔ Substituir
• ¼-½  cup toasted nuts – hazelnuts ( crushed), pine nuts, walnuts. ↔ Substituir
• 3 tablespoon olive oil ↔ Substituir
• 1 1/2 tablespoons balsamic vinegar ↔ Substituir
• 1/4 cup pecorino, grated or shaved ( optional, or use goat cheese) ↔ Substituir
• salt and pepper to taste ↔ Substituir
• sunflower sprouts (optional) ↔ Substituir

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