| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| 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.
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 326 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 19 mg |
| Sodium | 286 mg |
Reviews
This is one of our favorites!!! Love this salad and make it alot.
This turned so good! I mixed in some red chard with my beet greens to add some volume and it worked out great! Everyone loved it! It’s definitely a keeper!
This was good, and filling. I used mixed greens instead of beet greens.
My husband can’t have farro. Any suggestions for a good substitute in this recipe? Thanks!
We really enjoyed this salad. Will be making again.
Bit fussy but worth the effort! Great flavor and love the incorporation of the greens. Will certainly make again (and use the roasting method with other beet recipes)
Just made it for the second time in two weeks! Everyone loved it!!
This is delicious! I peel the beets before roasting, as in Ina’s recipe, and cook the farro in unsalted vegetable stock instead of water for extra flavor. I used my beet green for a frittata so used mixed greens for this. Really good, family loved it!
Our farm share box introduced us to beets and beet greens. Used this recipe with faro (also new to us) and the results were delicious. I’m making it again, but with baby kale, since I don’t have the beet greens. A wonderful dish! Now we’ll look for beets, and beets with greens!
Absolutely delicious. I added some chopped cucumber too!