INGREDIENTS
1/4 cup
Basil
2 cloves
Garlic
1
Shallot
1
Sunflower sprouts
1 1/2 tbsp
Balsamic vinegar
2 cups
Farro, cooked
1
Salt and pepper
4 tbsp
Olive oil
1/4 cup
Pecorino
3
Medium beets and their tops (or substitute 1 bunch lacinato kale for the beet greens)