Tuscan Farro Salad with Roasted Beetroot and Goat Cheese
(0)
50 min
Under an hour
Sezamo
O salată caldă și sățioasă de inspirație toscană, perfectă pentru toamnă. Boabele crocante de farro se combină excelent cu dulceața sfeclei coapte, brânza cremoasă de capră, nucile rumenite și dressingul catifelat de oțet balsamic.
Ingredients
Preparation method
Preparing the beetroot and farro
Preheat the oven to 200°C. Peel the beetroot and cut it into roughly 1.5 cm cubes. Place the cubes on a baking sheet lined with baking paper, drizzle with half of the olive oil, and sprinkle with thyme, sea salt, and black pepper. Roast in the oven for 30-35 minutes, until tender and lightly caramelized.
Rinse the farro under cold running water. Bring it to a boil in a pot with salted water (1:3 ratio). Cook over medium heat for 25-30 minutes, until pleasantly al dente. Drain well and let it cool for a few minutes.
Preparing the dressing and assembling
In a small bowl, prepare the dressing: mix the remaining extra virgin olive oil with the balsamic vinegar, natural multiflower honey, a pinch of sea salt, and freshly ground black pepper. Emulsify well with a fork.
Chef's tip
For an even more flavorful Tuscan touch, you can add a few drops of balsamic glaze just before serving.
The farro and beetroot can be prepared in advance and stored in the refrigerator, making assembling the salad a matter of just a few minutes.
50 min
Quick
