This recipe for Farro Beet Salad with Raspberry Vinaigrette is super adaptable. During the peak of summer, take advantage of the fresh raspberries found in produce aisles and farmer’s markets. Otherwise, guiltlessly use frozen berries. Fresh beets are grown locally from June until December and can be found fresh year-round. No time to steam or roast a bunch of beets?  Reach into the pantry for a can of diced beets, and while you are at it, grab a can of chickpeas, too. In fact, some of you may have almost everything for this recipe lying around your dry-goods shelves and in the back of your produce bin. Except for maybe the farro. Which is too bad, because after making it once, farro might become a regular part of your whole grain rotation. Delicious and nutritious. Good and good for you.

As with most any salad, feel free to personalize it to taste. Finish it with fresh herbs, or with nuts or shaved cheese if the mood strikes. Leftover roasted root vegetables would be nice in the colder months, as would segments of orange or grapefruit. And in the peak of summer, make sure to save a few of those fresh whole raspberries to add some pop to the finished product.