Beet, Mandarin & Farro Salad
Chef Jose "JoJo" Ruiz serves up sustainable seafood in "coastal cuisine"—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you're short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.
Gallery
Ingredients
Directions
To make ahead
Refrigerate cooked beets, farro and dressing separately for up to 2 days.