This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting. Cook your farro until you see that the grains have begun to splay so they won’t be too chewy and can absorb the dressing properly.
02While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic, and mustard. Whisk in the oils. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water. Peel and dice the beets and add, along with the herbs and pistachios. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.