A couple of weeks ago when we were at A 16 in San Francisco we had a wonderful “Roasted Beets with Full Belly Farm Farro Salad, roasted cipolline, mint & ricotta salata.” I said at the time, “I’m going to have to make this.”
Fast forward and I’m roaming the sad, pathetic, small Farmer’s Market in my neighborhood and I see some beets and think “now’s the time to make that salad!”
Of course, I forget that I don’t have farro, cipolline or ricotta salata at home. So it’s use-what-you-have time to make a beet salad.
I have barley. That’s a grain. Ok, it’s not Farro, but it will work.
I have Mint and Arugula (also in the inspiration salad) in my garden so I’ll throw that in along with a few springs of fresh Thyme.
Ricotta Salata? No such luck, but I have that …