Farro Salad With Beets, Beet Greens and Feta

2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

1 cup farro, soaked for one hour in water to cover and drained

Salt, preferably kosher salt, to taste

2 tablespoons sherry vinegar

1 teaspoon balsamic vinegar

1 small garlic clove, minced or pureed

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

1/2 cup broken walnut pieces

2 ounces feta or goat cheese, crumbled (more if desired for garnish)

1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

get the directions . . .