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Farro Salad with Beets and their Tops

Sylvia Fountaine
  • 50 minutes
  • Serves 6

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)