Roasted Beet & Farro Salad with Whipped Feta

Ingredients

• 2 medium beets, scrubbed and diced into 1/2-inch cubes
• 1/2 cup pearled farro, rinsed
• 1 1/2 cups water (for cooking farro)
• 4 oz feta cheese block, crumbled
• 2 tbsp Greek yogurt
• 2 tbsp extra virgin olive oil, divided
• 1 tbsp Salted Perfection Manhattan Select Blend
• 1/4 cup walnuts, roughly chopped and toasted
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C). You got this!
2. Toss the diced beets with 1 tablespoon of olive oil and the Salted Perfection Manhattan Select Blend. Spread them on a baking sheet and roast for 25–30 minutes until tender. The aroma is going to be incredible!
3. While the beets roast, combine the farro and water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until tender. Drain any excess water.
4. In a small food processor or bowl, whip the feta cheese, Greek yogurt, and the remaining 1 tablespoon of olive oil until smooth and creamy. This base is going to be legendary.
5. In a mixing bowl, toss the warm farro with the roasted beets. The residual heat helps marry the flavors.
6. To plate, swoop the whipped feta onto two plates. Top with the beet and farro mixture.
7. Finish by sprinkling the toasted walnuts and fresh parsley over the top for that perfect crunch and color.
8. Serve immediately while warm. DUNZO!