beets – TasteFood

Appetizers, Cooking for Your Health, gluten-free, side dish, Vegetables and Salads, Vegetarian

Roasted Beet and Ricotta Salad

Transforming ricotta: Just whip it.

**Roasted Beet and Whipped Ricotta Salad**

I am little late to the ricotta party. For a long while, this Italian whey cheese was relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta did not play a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim varieties, that tend to be watery, grainy, and lacking in character. More recently, however, I began to dabble with using fresh ricotta, and it was revelatory. The difference between a skimmed and watered down version versus a high quality whole-milk ricotta or a hand-dipped artisan ricotta (besides a few extra dollars) is a worlds-apart creamy, sweet and milky cheese, urging consumption. To which I obliged, and started experimenting with different recipes.

And then I whipped it.

Apparently, whipped ricotta has been a thing, but, as mentioned, I am late to the party. Thank goodness I arrived. Whipping ricotta transforms this creamy, slightly grainy, cheese into an ethereal spreadable wonder, which is sweet and mild and very receptive to additional ingredients, such as olive oil, honey, fresh herbs, salt, and pepper. It’s a protein-rich alternative to whipped cream, crème fraiche, yogurt, sour cream, and even a dollop of ice cream on top of dessert.

To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.

Sweet Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 1 tablespoon honey, 1 tablespoon fresh lemon juice and an optional pinch of lemon zest in a food processor and process until light and smooth. Taste for seasoning and add more honey if desired. Serve as a substitute for whipped cream, crème fraiche, or ice cream with fresh fruit and baked desserts.

Savory Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and a grind or two of black pepper in a food processor. Process until light and smooth and taste for seasoning. If you like, add a generous pinch of finely grated fresh lemon zest. Spread the ricotta in a bowl and use as a dip for crudités and bread. Stir it into cooked pasta dishes as a creamy sauce. Smear it on bruschetta or garlic toasts and top with sliced figs or stone fruit, a drizzle of honey and lemon zest, or your other favorite toppings. Spoon a dollop on cooked pizzas, roasted vegetables, and salads, such as the following beet salad.

Roasted Beet and Spring Green Salad with Whipped Ricotta

The beets will release their juices while roasting, which will mix with the olive oil to create the base for the vinaigrette.

Serves 4
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes, plus cooling time

3 bunches small or baby beets, 10 to 12, ends and stems trimmed, scrubbed clean
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mixed spring greens, such as arugula, mache, baby spinach, miners lettuce, frisée
1 cup Savory Whipped Ricotta
Lemon zest, for garnish

1. Heat the oven to 400°F.
2. Place the beets in a large Dutch oven. Pour in the oil, stir to coat, and lightly season with salt. Cover the pot, transfer to the oven, and roast the beets until tender when pierced with a knife, about 1 hour. Remove and cool, uncovered, in the pot.
3. When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard the oil from the pot. Place the beets in a bowl with 1 tablespoon of the cooking oil, and lightly season with salt and pepper. Cool to room temperature or refrigerate until chilled (the beets may be prepared up to one day in advance).
4. Pour the remaining cooking oil into a bowl (through a strainer if desired). Whisk in the vinegar, lemon juice, and a pinch of salt to taste.
5. To assemble the salad, arrange a layer of mixed spring greens on serving plates. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Garnish with lemon zest and black pepper. Serve with the remaining vinaigrette for drizzling.

Appetizers, Vegetables and Salads, Vegetarian

Ricotta Beet Bruschette with Garden Pesto

June 7, 2015June 7, 2015by Lynda Balslev4 Comments

There’s something very pleasing about an open-faced sandwich a.k.a. bruschetta in Italy, tartine in France, or smørrebrød in Scandinavia. The filling becomes the topping, which is a lovely reflection of the sum of its parts and a visual tease, beckoning a bite. It begins with day old bread which gets a revitalizing browning on the grill. From there you can get as creative as you like. This rendition includes fresh ricotta, roasted beets and a generous smear of a garden pesto I made with parsley and mint.

Ricotta Beet Bruschette with Garden Pesto
Makes 6.

Garden Pesto:
2 cups fresh parsley
1 cup fresh mint
1 small garlic clove
1/2 cup extra-virgin olive oil, plus extra as needed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

6 slices day-old ciabatta or country loaf bread, about 3/4-inch thick each
Extra-virgin olive oil
Fresh ricotta cheese
6 roasted and peeled baby beets, cut into wedges
Sea salt
Freshly ground black pepper
Fresh baby oregano and thyme flowers

Make the pesto:
Place the parsley, mint, and garlic in the bowl of a food processor. Process until finely chopped. With the motor running add the 1/2 cup oil in a steady stream until blended. If too thick, add extra oil to your desired consistency. Season with salt and pepper.

Heat the oven broiler or a grill. Brush the bread slices with oil. Broil or grill until toasted golden on both sides but still tender in the center. Remove and cool the bread for 5 minutes. Smear the ricotta on the bread, then drizzle some of the pesto over the ricotta. Top with beets. Brush the beets with a little oil and season the bruschetta with salt and pepper. Garnish with fresh oregano and thyme flowers. Serve whole or cut in half for smaller bites.

Breads, Pasta, Rice, Grains, side dish

Golden Beet and Shiitake Farrotto

May 4, 2014January 7, 2019by Lynda Balslev12 Comments

Posted by Lynda Balslev

When you switch out the rice with farro in this risotto-style dish, you end up with farrotto. Like rice, the farro grains steep and simmer in stock, but without the nonstop requirement of stirring with rice. The difference is that farro has a hearty chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help but feel healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should.

Farro with Shiitake Mushrooms and Roasted Yellow Beets

Serves 4 to 6

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
Sea salt
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for a vegetarian version)
1 medium beet, 6 to 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional

1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.

Appetizers, Autumn, Fall, gluten-free, Tians and Casseroles, Vegetables and Salads, Vegetarian

Baby Beet Gratin with Orange and Thyme

November 10, 2013October 6, 2014by Lynda Balslev9 Comments

Beet Gratin with Orange and Thyme

It took a good long while for me to reconcile with the flavor of beets. I gazed at them from the sidelines, attracted to their vibrant hues, aware of their nutrient-rich flesh, yet wary of their earthy notes. As a cook, I wished to like beets, and as a parent, I wanted to serve them – so I willed myself to eat beets until I learned to love them.

At first, I took baby steps. I nibbled small bites. I doused them with citrus to offset their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteract their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nutty. And, eventually, I succeeded. Now, I am a beet convert. Yet while I no longer shudder at eating a completely naked beet, I continue to craft recipes that embrace the sweet beet while tempering their earthy nature.

This gratin recipe allows beets to shine amidst a minimal cast of characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are cloaked in sour cream infused with orange zest and thyme. Gruyère cheese ripples throughout, adding a complementary nuttiness. The beets release their juices while cooking, saturating the gratin with spectacular color and all the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook, parent and beet convert, I find that a very good thing.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe in individual ramekins with a variety of red, golden and chioggia beets. A gratin dish will also work for family style serving. Feel free to mix and match the beets to your taste. Eight large beets may be substituted for the baby beets, but be sure to peel the skin.

Makes 1 (8 by 8-inch) gratin or 8 (6-ounce) ramekins

2 cups sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
3 bunches baby beets, unpeeled, ends trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Fresh thyme leaves

Preheat the oven to 375°F (190°C). Butter 8 (6-ounce) ramekins or an 8 by 8-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
Thinly slice the beets with a mandolin or knife.
Arrange 1/3 of the beets, slightly overlapping in the baking dish or individual ramekins. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and pinch of fresh thyme. Repeat with two more layers.
Bake in the oven until the beets are tender and the gratin is bubbly and golden, about 45 minutes. Serve warm or at room temperature.

Breads, Pasta, Rice, Grains, Main Course, Meat

Steak and Farro with Golden Beets, Garbanzos and Tarragon

June 10, 2013July 1, 2013by Lynda Balslev15 Comments

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Garbanzos, Tarragon ~

There are a few reasons why this recipe is just right for tonight. The first reason is that it’s early summer in San Francisco and it’s freezing. Not literally, but enough to feel obliged to apologize profusely to visitors from out of town. Enough to don fleece outerwear to venture out to the grill, where hands are briskly warmed between flipping the burgers. Or enough to appear like it’s raining when technically it is not, but the mist from the fog is so heavy it soaks the garden furniture and leave puddles on the steps.

Another reason why this meal is just right is this is the first day following a whirlwind celebratory week of graduations, house guests and parties. When lists were made to remember lists. When we had great fun, but didn’t have a moment to reflect on that fun. When we indulged and consumed and quite likely forgot to eat our vegetables. Today we now have the time and space to remember and to reflect – and to also eat a balanced meal.

This recipe corrals the seasons’ best farmers market produce, hearty farro, and a few lone pieces of steak left over in the fridge, in one big warming yet fresh meal brimming with health and good flavor. You can grill the steak or pan fry it, depending on the weather.

Warm Steak and Farro Salad with Roasted Beets, Garbanzos and Tarragon

Shelled English peas or edamame may be substituted for the garbanzos.
Serves 4.

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye or New York steaks, about 1-inch thick
1/2 cup shelled fresh garbanzos (chick peas)
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375°F (190°C). Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil, garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. (or grill over direct high heat, turning once or twice, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, bring a small saucepan of water to a boil. Add the garbanzos and blanch until bright green but still crisp, about 1 minute.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the garbanzos over. Garnish with fresh tarragon. Drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

Appetizers, gluten-free, salad, side dish, Vegetables and Salads

Marinated Beet Salad with Goat Cheese and Pistachios

March 10, 2013February 10, 2015by Lynda Balslev14 Comments

I am a converted beet lover. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, aware of their nutrient-rich flesh, yet I shuddered at their earthy flavor. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I dressed them with citrus which tamed their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely balanced their robust flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier than its assertive red cousin. And, eventually, I succeeded. Now, I am a card carrying beet lover, frequently offering them at our dinner table. I serve them roasted with meats, sauteed and tumbled with farro, gratineed or in salads.

This recipe is one of my family’s favorites. The beets marinate in their roasting oil with lemon juice, which is also used to dress the salad.

Marinated Beet Salad with Goat Cheese and Pistachios
Serves 4 to 6

1 1/2 pounds red or yellow beets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
6 cups arugula or mixed baby greens, washed and dried
1/2 cup fresh crumbled goat cheese
1/4 cup raw pistachios
1/4 cup fresh mint leaves, cut in chiffonade
1/4 cup chopped chives

Preheat oven to 400 F. (200 C.) Place beets in a baking dish. Pour oil over the beets. Sprinkle with salt and pepper. Cover dish tightly with foil. Roast the beets until tender, about 1 hour. Remove beets from baking dish and transfer to a plate to cool. Pour cooking oil into a small bowl and reserve.

When the beets are cool enough to handle, peel and discard the skin. Cut the beets in 1-inch chunks and place in a large bowl. Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning. Pour dressing over the beets and gently toss to combine. Cover and refrigerate beets for at least 2 hours or overnight.

To serve, place the arugula in a large bowl. Drizzle some of the marinade over the arugula and toss to combine. Divide among serving plates. Spoon beets into center of the greens. Sprinkle with goat cheese, pistachios, mint and chives. Drizzle with additional dressing to taste.

Breads, Pasta, Rice, Grains, Main Course, Meat, salad, Vegetables and Salads

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

May 1, 2012July 1, 2013by Lynda Balslev14 Comments

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Chickpeas, Tarragon ~

It’s safe to say that everything I bought today at the market ended up in this dish. Sweet onions, golden beets and fresh chickpeas vied for my attention this morning at the farmers’ market, so I did what any sensible person would do. I bought all of them. Moving on to the local ranch’s stall displaying their glistening meat, I continued my spree and snagged 2 seriously soft and richly marbled rib eye steaks, each weighing in at nearly 1 pound each. I wasn’t sure exactly how I would put our dinner together, but I knew it would be magnificent with these fresh and earthy ingredients.

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas
Serves 4

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye steaks, about 1 inch thick
1/2 cup shelled fresh chick peas
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375 F/190 C. Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil, garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, add the fresh chickpeas to the skillet and briefly saute over medium heat until their color brightens, 1 to 2 minutes.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the chickpeas over. Garnish with fresh tarragon. If desired drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

Appetizers, Breads, Pasta, Rice, Grains, Christmas, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

January 9, 2012August 16, 2014by Lynda Balslev19 Comments

~ Yellow Beets, Wheat Berries, Goat Cheese, Chervil, Winter Greens ~

I used to hate beets. Now I can’t get enough of them. Perhaps I am scrambling to make up for all of those lost beet-eating years when I shuddered at the thought of tasting the earthy beet. Now that I am a covert, I always have a bunch of beets in my refrigerator, ready to accompany a roasting chicken or stir into a couscous or rice pilaf. Beets’ murky sweetness also adds a fresh foil to grains and salads, working especially well when matched with other strong flavors like bitter greens or tangy citrus. In this recipe they team up with healthy wheat berries and a mix of peppery, sharp greens. A shower of chervil adds a complementary anise note to this wintry salad.

Mixed Greens and Beet Salad with Wheat Berries and Goat Cheese

Don’t discard the pan juices from the roasted beets in olive oil. Once cool it makes a lovely dressing for the beets. Serves 4.

4 medium golden (or red) beets, about 1 pound
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt
6 cups mixed greens, such as arugula, chicory, mizuna, red oak lettuce
1/3 cup cooked wheat berries (or farro)
1/2 cup fresh chervil sprigs
3 ounces crumbled fresh goat cheese
1/2 lemon
Freshly ground black pepper

Roast the beets:
Preheat oven to 400 F. Trim ends of beets and scrub clean; throughly dry. Place beets in an oven-proof rimmed pan or pot with a lid. Add 2 tablespoons olive oil and toss to coat. Cover pot with lid or aluminum foil. Bake until beets are tender but not too soft, 50 minutes – 1 hour. Remove from oven. Transfer beets to a cutting board and cool. Reserve cooking liquid in pot. When beets are cool enough to handle, peel away skins. Slice 1/4 inch thick and place in a bowl. Whisk 2 tablespoons lemon juice and salt into reserved beet juice. Drizzle the beet juice over the beets and gently toss to coat.

Assemble salad:
Arrange greens on a serving plate. Sprinkle wheat berries over the greens and arrange beets over the salad. Scatter with chervil and sprinkle goat cheese over the salad. Drizzle any remaining beet juice over the greens. Squeeze the juice of 1/2 lemon over the salad, to taste. Sprinkle with salt and freshly ground black pepper.

gluten-free, salad, Vegetables and Salads, Vegetarian

Roasted Beets with Feta, Mint and Pistachios

June 26, 2011June 6, 2019by Lynda Balslev24 Comments

~ Red Beets, Pistachios, Feta, Mint, Arugula ~

You would never know that I was once a beet-hater. Now, it seems that I can’t eat enough of them. While I still prefer the milder yellow beets, I am happy to declare that I enjoy the earthy red ones as well. I like to serve red beets dressed in vinaigrettes, with citrus and other bold ingredients to temper their earthiness. In this salad, feta, mint and pistachios are formidable accompaniments to the beets, lending salt, fragrance and nuttiness, perfectly complementing my new beet friends. It’s a beautiful dish to look at, easy to prepare and an elegant first course or simple meal. The beets may be roasted and dressed up to one day in advance and left to marinate in the refrigerator overnight.

Roasted Beets with Feta, Mint and Pistachios
Serves 4-6

1 1/2 pounds beets
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 large shallot, thinly sliced
4 cups arugula, washed and dried
1/2 cup crumbled feta (or goat cheese)
1/4 cup fresh mint leaves, cut in chiffonade
1/4 cup raw pistachios

Preheat oven to 400 F. (200 C.) Wrap beets in foil and roast in oven until tender, about 1 hour. Remove and cool.
While the beets are roasting, whisk oil, vinegar, lemon juice, salt and pepper together in a small bowl. Add shallots and stir to combine; set aside.
When the beets are cool enough to handle, peel and discard the skin. Cut the beets in 1 inch chunks and place in a large bowl. Add all of the shallots (use a fork to fish them out) and half of the dressing to the beets. Gently toss to combine. (Beets may be prepared in advance to this point. Refrigerate up to one day. Reserve remaining vinaigrette). Before serving, toss the arugula with some of the remaining vinaigrette to taste. Arrange on individual serving plates or platter. Spoon beets in the center of the arugula. Scatter feta, mint and pistachios over the salad.

Breads, Pasta, Rice, Grains, Vegetables and Salads, Vegetarian

Farrotto with Shiitake Mushrooms and Beets

March 24, 2011January 8, 2019by Lynda Balslev21 Comments

You know, I could just call this Farro with Shiitake Mushrooms and Beets, but Farrotto sounds much more fun. Farrotto? Yes, if you switch out the rice from risotto with farro, then you end up with farrotto, a grain steeped in stock – minus the requirement for non-stop stirring. Another difference from rice based risotto, is that farro has a pleasingly chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help feeling healthy when you eat it.

Farrotto with Shiitake Mushrooms and Yellow Beets

Active Time: about 1 hour
Total Time: about 1 hour
Serves 4

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
Sea salt
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for vegetarian version)
1 medium yellow beet, about 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional

1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or in a baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.