Tuscan Farro Salad with Roasted Beetroot | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană de toamnă generoasă și reconfortantă, cu boabe hrănitoare de farro, sfeclă roșie caramelizată la cuptor, brânză cremoasă de capră și miez crocant de nucă, așezate pe un pat proaspăt de rucolă și desăvârșite cu un dressing catifelat de oțet balsamic și miere.
Preparation method
Ingredient preparation and roasting the beetroot
Preheat the oven to 200°C and line a baking sheet with parchment paper. Peel the beetroot and cut it into even cubes of about 2 cm.
Place the beetroot cubes on the baking sheet, drizzle with 2 tablespoons (approx. 30 ml) of the total extra virgin olive oil, and sprinkle with half of the sea salt and a pinch of ground black pepper. 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 in a sieve under cold running water. Place it in a saucepan with water and a pinch of sea salt. Simmer over medium heat for 20-25 minutes, until the grains are tender but still al dente. Drain well and let the farro cool down for a few minutes.
Chef's tip
You can prepare the farro and roasted beetroot in advance; stored in the refrigerator in airtight containers, they will stay fresh for up to 3 days.
For extra Tuscan flavor, you can also add a few sprigs of fresh rosemary or thyme to the baking sheet along with the beetroot.
50 min
Quick
