There are better ways to eat healthy than overdosing on oatmeal

Since it's the beginning of the year, almost everyone and their moms are on a diet, and eating nothing but oatmeal. I don't mind having oatmeal once in awhile. However, since I don't like eating paste on a daily basis, I try to find tastier alternatives when I feel the need to (pretend to) eat healthy.

I was introduced to farro last year when a good friend of mine took me to this Italian joint in Brooklyn. I've been hooked since then, but never tried to make it (or even thought of making it) until the same friend served it at a dinner party around the holidays. I've been inspired since then, and finally got around to making it over the weekend.

This salad is easy to make, it just requires a lot of steps and time. For example, to make the farro, you need at least 50 minutes. To cook the beets (because, hell no, I'm not about to use canned ones if I'm going to go through all the trouble of making this myself!), requires peeling, and chopping, and then steaming them in batches. You need to roast the pine nuts, and peel the pomegranate. so on and so forth. But, really, when it's all done, you'll realize how this truly healthy dish is so delicious, it's worth all the effort.

Farro Salad

- 1 lb Farro, cooked as directed (I soaked mine in water for 25 mins, and then slowly cooked it in veggie broth for another 25 mins)

- 4 cups cubed and steamed red and golden beets

- 1/4 cup roasted pine nuts

- 1 cup pomegranate

- grape tomatoes, cut in half

- 1/4 cup

- some very good olive oil

- some very good aged balsamic vinegar

- sea salt

- black pepper

- red onion, sliced thin

- blue cheese

- dried cranberries

In a large bowl, toss the farro, beets, pine nuts, pomegranate, and tomatoes with the olive oil and balsamic vinegar (according to your taste). Season with salt and black pepper (again, according to your taste).

Top with red onions, dried cranberries and blue cheese upon serving.

You can also add all sorts of herbs in this recipe, such as parsley or cilantro. To add another dimension of flavor and texture, you can toss it with a bit of arugula.

Enjoy!