Farro with Beets, Olives and Walnuts
Description
This medley of grains, beets and olives is an ideal side dish for just about any meal year-round.
Ingredients
Roasted Beets
- 1 bunch baby beets
- 2 tablespoons olive oil
- 1 bunch thyme
- 1/2 bunch rosemary
- Beet tops
- Salt to taste
Farro Mixture
- 1/2 cup farro (or substitute with barley)
- 2 cups water
- Beets, roasted, quartered
- 4 ounces California walnuts, toasted, chopped (see How to Toast Walnuts video) or roast at 350°F for 8-10 minutes.
- 2 ounces raisins
- 2 ounces green olives, sliced
- 3 ounces banyuls or red wine vinegar
- 3 ounces olive oil
- 2 ounces honey
- Salt and pepper to taste
- Beet tops
PREPARATION
Roasted Beets
- Cut off beet tops and save for later use. Roast beets in a pan with above ingredients for 1 hour at 350°F covered in foil.
- Once beets have cooled, remove skins and cut into quarters. Set aside.
Farro Mixture
- Cook farro in water until al dente. Once cooled, mix with roasted beets, toasted walnuts, raisins, olives, vinegar, oil and honey.
- Before serving, top with uncooked beet tops and season with salt and pepper.
NUTRITION
- Calories: 360 cal
- Total Fat: 25 g
- Polyunsaturated Fat: 8 g
- Cholesterol: 0 mg
- Sodium: 260 mg
- Carbohydrates: 31 g
- Dietary Fiber: 6 g
- Protein: 5 g