Recipe by Martha Rose Shulman NYT sent to me by a CSA Member Susan K.

2 to 3 Beets with greens; the beets roasted, the greens stemmed and washed in two changes of water

1 cup Farro; soaked for one hour in water to cover, then drained

Salt, preferably Kosher Salt, to taste

2 TB Sherry Vinegar

1 tsp Balsamic Vinegar

1 small Garlic clove, minced or puréed 

1 tsp Dijon Mustard

1/2 cup Extra Virgin Olive Oil 

1/2 cup broken Walnut pieces

2 oz Feta or Goat Cheese, crumbled (more if desired for garnish)

1/4 cup chopped fresh herbs, such as Parsley, Tarragon, Marjoram, Chives, Mint

Bring 2 qts water to a boil in a medium saucepan.  Fill a bowl with ice water.  When the waterboils, add salt to taste and the greens.  Blanch for two minutes, and transfer to the ice water.  Allow to cool for a few minutes, then drain and squeeze out excess water.  Chop coarsely and set aside.  Bring the water back to a boil and add the Farro.  Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the Farro is tender.  Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.  While the Farro is cooking, make the vinaigrette.  Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil.  Add to the Farro.  Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts.  Toss together, and serve warm or at room temperature with a little more cheese sprinkled over the top if you wish.  Tip: Roasted beets and cooked greens will keep for three or four days in the refrigerator, and the cooked Farro for five days.  You can assemble this salad hours or even a day ahead. It will redden with time.