Farro Salad with Roasted Beetroot | Tuscan Lunch
(0)
45 min
Under an hour
Sezamo
O salată toscană sofisticată și plină de savoare de toamnă, ce îmbină boabele hrănitoare de farro cu sfeclă roșie caramelizată la cuptor, brânză cremoasă de capră, nuci rumenite și rucola proaspătă, legate într-un dressing balsamic catifelat.
Ingredients
Preparation method
Preparing and roasting the beetroot
Preheat the oven to 200°C and line a baking sheet with baking paper. Peel the beetroot and cut it into uniform cubes of about 1.5 cm.
Arrange the beetroot cubes on the tray, drizzle them with 15 ml of extra virgin olive oil, and sprinkle with a pinch of sea salt and ground black pepper. Roast for 25-30 minutes, until the beetroot is tender on the inside and slightly caramelized around the edges.
Cooking the farro
Rinse the farro grains under cold running water in a fine-mesh sieve. Bring to a boil in a pot with plenty of salted boiling water (use 600 ml of water for 200 g of farro).
Chef's tip
If using pre-roasted or pre-cooked beetroot, you can shorten the prep time to just 25 minutes: simply brown the cubes for a few minutes in the oven or in a skillet for a caramelized note.
The salad is wonderful both warm and chilled straight from the fridge. If packing it for an office lunch, add the rocket and goat cheese just before serving to preserve their crunchy texture and freshness.
50 min
Quick
