Tuscan Farro Salad with Beetroot | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană consistentă și plină de culoare pentru zilele de toamnă, ce îmbină textura cerealelor antice farro fierte al dente cu dulceața pământie a sfeclei roșii caramelizate la cuptor cu cimbru, cremozitatea brânzei de capră, nucile rumenite crocante și prospețimea rucolii, toate legate de un dressing fin balsamic cu miere.
Ingredients
Preparation method
Preparing the ingredients and roasting the beetroot
Preheat the oven to 200°C and line a flat baking tray with baking paper. Peel the beetroot and cut it into uniform cubes of about 1.5–2 cm.
Place the beetroot cubes on the tray, drizzle them with 2 tablespoons of the total amount of extra virgin olive oil, and season with dried thyme, half of the sea salt, and a pinch of ground black pepper. Toss well and roast in the oven for 25–30 minutes, until the beetroot is tender and lightly caramelized at the edges.
Cooking the farro and toasting the walnuts
Rinse the farro grains thoroughly under cold running water in a fine sieve. Place them in a saucepan with plenty of water and the remaining sea salt. Cook over medium heat for 20–25 minutes until al dente, then drain well and let them cool down for a few minutes in a large bowl.
Chef's tip
If you want to shorten the prep time, you can use pre-cooked or pre-roasted beetroot, which you only need to roast in the oven for 10 minutes with olive oil and thyme.
Cooked farro grains retain their al dente texture perfectly even when chilled, making this salad ideal for meal prep or a packed office lunch.
50 min
Quick
