Roasted beet, radicchio and farro salad

Semi-pearled farro, 1 1/2 cups
Beets (red, golden and/or striped), peeled and chopped into 1 inch pieces
Olive oil
Red wine vinegar, 4 tbsp
Shallot, finely chopped (1)
Radicchio, quartered and thinly sliced, 1 head
Sunflower (shelled) and/or pumpkin seeds, 1/4 cup
Salt and freshly ground pepper

1. Cook farro in a pot of boiling salted water until tender, about 20 minutes.
2. Meanwhile, toss beets with olive oil, salt and pepper and spread out on a cookie sheet lined with tin foil.
3. Roast at 350˚F until tender, about 7-10 minutes. Set aside and allow to cool.
4. Drain farro and stir with 2 tbsp olive oil, 1 tbsp vinegar and shallot. Set aside to cool.
5. Toss beets, farro, radicchio and seeds.
6. Whisk 3 tbsp olive oil, 4 tbsp vinegar, salt and pepper. Toss with salad and serve.

The story: 
Not much of a story - this is a quick and easy adaptation of a recipe from Bon Appétit, June 2010 - shortly after the peak of the therapeutic cooking phase! It make a healthy lunch or a light accompaniment for grilled or roasted chicken. The combination of textures (chewy farro, crunchy pumpkin seeds, crisp radicchio, tender beets) is fabulous, and several of my favorite things (roasted beets, pumpkin seeds, vinegar) and combinations (shallot vinaigrettes, warm pasta with cold greens) appear in this recipe.

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