Beet, Farro and Arugula Salad with Blue Cheese and Pickled Red Onions


Not the most awesome photos, but I was excited to make this salad today, which involved my first pickling experience.

I had heard that quick-pickling onions is an easier task than it sounds, which I found to be true. But I didn’t realize how many delicious components were involved.



Bay leaf.

Brown sugar.

And, of course, vinegar. (I used the apple-cider kind.)

So simple. So satisfying. Highly delicious.

I had been looking for a new way of using farro, a grain I adore for its chewy heartiness. Saw a beet, farro and arugula salad on a menu in SF and thought I would try my hand at something similar.


Ella observed my experiment from her perch on the grocery tote.

4 thoughts on “Beet, Farro and Arugula Salad with Blue Cheese and Pickled Red Onions

  1. Daisy Deadhead January 26, 2012 / 9:45 am

    Jealous! I’ve never learned to pickle anything edible… as a result, they are getting ready to take my Repatriated Southerner card away from me!

    Looks delicious, and the kitty is adorable too!

  2. kloncke January 26, 2012 / 10:35 am

    Lol, I have faith in you, Daisy! This recipe made things pretty simple for me; maybe it might be of help?

  3. JM January 28, 2012 / 5:56 pm

    you make food look so good!!!!

  4. kloncke January 29, 2012 / 3:30 pm

    Haha, thank you. I do love food. Can’t wait to feed you when you come visit!

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