Warm Winter Vegetables with Farro

serves 2-4
recipe slightly adapted from Feast

  • 8 red or yellow baby beets, scrubbed & trimmed
  • 2-3 tablespoons extra-virgin olive oil
  • fine sea salt and freshly ground pepper
  • 6 carrots, peeled & halved
  • 1 tablespoon honey
  • 1 sprig fresh thyme
  • 1 cup farro
  • 6 radishes

for the dressing:

  • 1/4 cup full-fat plain yogurt
  • juice of 1/2 lime, plus more as needed
  • 2 tablespoons finely chopped assorted fresh herbs (I used parsley & mint)
  • 1 tablespoon walnut oil
  • 1 tablespoon extra virgin olive oil
  • fine sea salt & freshly ground pepper

for garnishing

  • 2 heaping handfuls arugula
  • small handful toasted walnuts
  • 3 oz. Parmigiano-Reggiano or pecorino cheese

Preheat oven to 400F. Drizzle the beets with the olive oil and season with salt & pepper. Wrap them tightly with parchment paper and cover completely in aluminum foil. Roast until they can easily be pierced with a fork, about 20-30 minutes. Remove from the oven and cool in the foil.

Combine the carrots, honey, thyme and 1 cup water in a medium skillet over medium heat. Bring to a simmer and cook until the vegetables are fork tender and the broth has reduced to a glaze, about 25 minutes. Remove from the heat and keep warm.

Meanwhile, put the farro in a medium pot and add enough water to cover by about 2 inches. Bring to a boil over medium-high heat, reduce to low heat, and simmer until tender, about 20 minutes. Drain.

When the beets are cool enough to handle, peel the skins with a pairing knife and quarter. Slice the radishes as thinly as possible with a mandoline or very sharp knife.

To make the dressing: Whisk together the yogurt, lime juice, herbs, walnut oil, olive oil 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Taste with a leaf of arugula, adjust the salt, pepper or lime juice as needed.

Divide the farro among shallow bowls. Drain the carrots. Combine the beets, carrots and arugula in a large bowl; toss together; and arrange over the faro. Top with the radishes, drizzle with the dressing and sprinkle with walnuts and flaky sea salt. Generously grate or shave the Parmigiano-Reggiano over top with a vegetable peeler. Serve warm.