Farro, Roasted Beet & Goat Cheese Salad (Valerie Bertinelli)

By peridot728

Ingredients

• 8 ounces baby red beets with greens
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 10 sprigs thyme
• 2 cloves garlic, unpeeled
• 1/3 cup pistachios
• 2 tablespoons unsalted butter
• 1 cup Italian pearled farro, rinsed and drained
• 1/4 cup red wine vinegar
• 4 ounces goat cheese, crumbled.

Details

Servings 6
Preparation time 25mins
Cooking time 95mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.

Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.

Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.

While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.

With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.

Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.

Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.