Ensalada de Farro

Instructions

1. Cook the beets, preferably golden beets, for about 1 hour or, until semi tender when poked, in salted water.
   1. When done, take out from the water and let rest in a strainer.
2. Cut the carrots and bell peppers brunoise. For these, you want to buy the smaller carrots that come in different colors, usually purple, white, and orange. For the bell peppers, similarly get one of each color. The colors it gives to the final product will become quite the canvas.
3. Cut the ends of the green beans, then cut them again in half. This is a tedious process, but the shape helps makes it so that you are able to get a bit of every vegetable given the variety of them in this salad.
4. Cook the farro for 15 – 20 minutes in salted water. Unlike rice or pasta, farro is very forgiving as it does not absorb excess water rapidly meaning, it will stay al dente for a while, while in water. When done, it should be fully cooked with a light bounce when you chew.
5. For the Green Goddess Dressing:
   1. One cup Kfir
   2. Cilantro
   3. One Jalapeño, deseeded.
   4. 3 – 4 Limes
   5. Salt
   6. Pepper
   7. Sumac
   8. Half an Avocado
6. Mix all together and finish with pine nuts or sunflower seeds.