Beet and Turnip Salad
- 3 medium beets - 2 medium pink or other tender young turnips (if using larger turnips, blanch them first) - 1 small red onion - 3 tablespoons extra-virgin olive oil	- 1-1/2 tablespoons red wine vinegar - 1/2 teaspoon sugar - Salt and pepper, to taste - 2 tablespoons fresh tarragon or rosemary - chopped
(1) Boil beets 25 to 35 minutes, depending on size, until tender; set aside to cool. Meanwhile, cut turnips in half and slice into thin half-moon shapes. Slice red onion to an equal thickness. In a medium bowl, combine turnips, red onion, olive oil, red wine vinegar, sugar, salt, and pepper; let the mixture "pickle" at least 2 hours, or overnight. (2) Cut the beets in half and slice thinly, keeping all vegetable slices about the same thickness. Add beet slices to the turnip mixture. Toss well, then chill. Garnish with chopped tarragon before serving. (3) While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). 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 room temperature with a little more cheese sprinkled over the top if you wish.