Name: Farro, Roasted Beet and Goat Cheese Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Ingredients: 8 ounces baby red beets with greens; 4 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 10 sprigs thyme; 2 cloves garlic, unpeeled; 1/3 cup pistachios; 2 tablespoons unsalted butter; 1 cup Italian pearled farro, rinsed and drained; 1/4 cup red wine vinegar; 4 ounces goat cheese, crumbled.

Directions

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Watch how to make this recipe.

Preheat the oven to 425 degrees F.
Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

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Farro, Roasted Beet and Goat Cheese Salad

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