Ingredients:
Makes six servings 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets 3 tablespoons white or red wine vinegar 1 tablespoon grainy Dijon mustard 1/3 cup olive oil 6 cups cooked farro (see note below) 1/2 cup coarsely chopped toasted walnuts 1/4 cup finely chopped red onion 3 tablespoons chopped fresh herbs such as rosemary, thyme, basil, chives or a combination 1/2 cup crumbled feta (optional) Salt Pepper

Instructions:
Drain beets well; discard liquid. For dressing, in small bowl, whisk together vinegar and mustard, then whisk in oil. In large bowl, toss together farro, walnuts, onion, herbs, dressing and feta, if desired. Gently toss in beets just before serving. Add salt and pepper, as desired. Serve chilled or at room temperature. Note: Pearled couscous, barley or favorite grain blend may be substituted for farro. Prepare according to package directions. All materials courtesy of Family Features. For additional recipes, visit www.AuntNellies.com