Farro with Cucumber, Golden Beets, and Mint Vinaigrette
1 cup farro (uncooked)
3 Red Dog golden beets, tops removed and reserved for another use, roasted, peeled and cubed
1 ½ cups Red Dog cucumber, peel on, chopped
6 ounces feta, diced
For the Dressing:
¼ cup diced red onion
1 clove garlic
½ cup fresh mint leaves
⅓ cup unseasoned rice vinegar
1 teaspoon raw honey
½ teaspoon sea salt
freshly ground black pepper
⅓ cup unrefined, cold-pressed extra virgin olive oil
Boil the farro and a pinch of salt in plenty of water. Cook until al dente, about 20 minutes. Pour into a colander and rinse under cold water until cool. Drain very well and transfer into a serving bowl. Add the beets and cucumber.
Prepare the dressing: In a blender or a food processor, combine the onions, garlic, mint, rice vinegar, honey, sea salt and pepper. (Pour oil into the teaspoon and pour that into the measuring cup; use the same teaspoon to measure the honey and the honey will slide right out.) Turn on the motor and add the olive oil in a slow steady stream.
Drizzle the dressing over the salad and toss to combine. Add feta and toss gently. Taste for seasonings.