Tuscan Farro Salad with Beetroot | Autumn Lunch
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45 min
Under an hour
Sezamo
O salată toscană consistentă și plină de culoare, perfectă pentru zilele de toamnă. Boabele hrănitoare de farro se combină armonios cu dulceața sfeclei caramelizate la cuptor, prospețimea rucocolei, textura crocantă a nucilor și savoarea brânzei cremoase de capră.
Preparation method
Preparing the beetroot and walnuts
Preheat the oven to 200°C. Peel the beetroot and cut it into medium cubes of about 1.5 cm. Place the cubes on a baking sheet lined with baking paper, drizzle them with a tablespoon of extra virgin olive oil, and sprinkle with half of the dried thyme, sea salt, and ground black pepper.
Roast the beetroot for 25-30 minutes until it becomes tender on the inside and lightly caramelized around the edges. In the last 5 minutes of roasting, add the walnuts to the baking sheet to lightly toast them and release their aroma.
Cooking the farro
Rinse the farro under cold running water. Put it to boil in a pot with plenty of water and a generous pinch of sea salt. Simmer over medium heat for 20-25 minutes until the grains are al dente, with a pleasant, chewy texture.
Chef's tip
For an extra sweet-and-sour touch, you can add a few fresh pomegranate seeds or a teaspoon of wildflower honey to the balsamic dressing.
Cooked farro keeps excellently in the refrigerator for up to 4 days in an airtight container, making it a perfect base for quick office lunches.
45 min
Under an hour
