Farro Salad with Kale and Beets

Is it obvious that we started getting a CSA share again?

I asked Pinterest what to do with beets, and it led me here.

I need to work on my beet-roasting technique. I quartered it and roasted it at 400 for 40 minutes, but then when I cut it up, it was too tough. So I tossed the small beet cubes in olive oil and salt and roasted them for another 15 minutes, and THEN it was perfect.

My substitutions from the original recipe were based solely upon what I had:

-kale instead of beet tops

-parmesan instead of pecorino or goat cheese (but goat cheese sounds amazing)

-parsley instead of basil (but I look forward to the return of basil season)

Also, I used a fancy-pants combination of regular kosher salt and maldon salt. Maldon salt is the essential final touch.

The Recipe: (adapted from Feasting at Home)

2-3 beets, roasted and cubed

2 c cooked farro

1/2 bunch kale or other greens, chopped

1 tb olive oil

1 shallot or 1/4 red onion, minced

2 cloves garlic, minced

1/4 c basil or parsley, minced

1/2 c walnut or hazelnut pieces

3 tb olive oil

1 1/2 tb balsamic vinegar

1/4 c goat cheese or parmesan cheese

kosher salt, maldon salt, and pepper to taste

Saute kale with 1 tb olive oil, shallot, and garlic.
In a bowl, combine kale mixture with all other ingredients. Season to taste.

The Verdict:

Overall grade: A

Overall reason: So healthy! Pretty quick and easy once the beets are cooked.

Time to prepare: 1 hour including beet-roasting time

Kid quote: "I LOVE farro so much. It's pretty much like candy."

Comments

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