Beet Farro Recipe

Cook the Farro

In a medium saucepan, bring 3 cups of water and 1 tsp salt to a boil. Add 1 cup farro, reduce heat to a simmer, and cook uncovered for 25–30 minutes or until tender. Drain any excess water and set aside.

Roast the Beets

Preheat oven to 400°F (200°C). Toss the diced red beets with 1 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and slightly caramelized. Set aside to cool.

In a small skillet over medium heat, toast the chopped pistachios for 2–3 minutes until fragrant. Add 2 tsp balsamic vinegar, 1 tsp honey, and a pinch of salt. Stir continuously for 1–2 minutes until the liquid is absorbed and nuts are glazed. Remove from heat and let cool.

In a food processor or with a hand mixer, blend 4 oz goat cheese, 2 oz cream cheese, 2 tbs heavy cream, and a pinch of salt until smooth and fluffy. Set aside or refrigerate until ready to use.

In a large bowl, toss the baby kale with 1 tsp olive oil, 1 tsp balsamic vinegar, and a pinch each of salt and black pepper.

In serving bowls or a platter, spread a dollop of whipped goat cheese as a base. Layer with cooked farro, roasted beets, and dressed baby kale. Top with the balsamic-glazed pistachios. Serve immediately.