Roasted Baby Beets and Farro on Honeyed Ricotta with Walnuts

By LRay

The Local Palate, October 2013, page 46.

Ingredients

• Toasted farro (recipe follows)
• 1 tablespoon orange juice
• 1 teaspoon extra virgin olive oil
• 1 teaspoon white balsamic vinegar
• 2 teaspoons chopped mint
• Honeyed ricotta (recipe follows)
• 3/4 cup roasted baby beets
• Toasted walnuts
• 2 baby candy-striped beets, sliced thinly, for garnish
• Mizuna greens for garnish
• FOR HONEYED RICOTTA
• 4 ounces ricotta
• 1 teaspoon heavy cream
• 1 teaspoon honey
• Salt and black pepper

Details

Adapted from thelocalpalate.com

Preparation

Step 1

1. Mix cooled farro, orange juice, oil, white balsamic vinegar, and mint in a bowl. Set aside.

2. Place honeyed ricotta in a round serving dish. Add seasoned farro to ricotta, then add roasted baby beets and toasted walnuts.

3. Garnish with sliced candy-striped beets and mizuna

FOR FARRO

1 cup dry farro
Canola oil
2 tablespoons onion, small diced
1 cup chicken stock
Salt and white pepper

1. Toast farro in a dry pan on high heat until it smells like popcorn. Add 1 teaspoon canola oil and turn heat down to medium. Add onion and cook until translucent.

2. Add chicken stock, cover, and cook until done, about 15 minutes. Stir frequently. Remove from heat and season.

FOR HONEYED RICOTTA

Mix all of the ingredients in a bowl and set aside