The garden is still bursting with beets, so I’m still seeking out delicious ways to prepare them. This recipe was very tasty, but also very tangy.
Farro and Beets with a Citrus-Balsamic Vinaigrette
Adapted from The Kitchenette
3 beets, washed and dried
handful of springs of fresh thyme
2 tablespoons olive oil
1 1/2 cups farro
1 cup orange juice
1/2 cup balsamic vinegar
4 ounces cold goat cheese
salt and pepper
Coat beets with olive oil and roast in a 425 oven for about 45 minutes, turning often, until they are tender. The beets are done when a knife is easily inserted to the middle of the beet.
Meanwhile, add farro to medium stockpot. Cover with 3 cups of water. Bring to boil over high heat, cover and simmer for 20 minutes, or until cooked through. Drain and set aside.
While the farro cooks, combine the orange juice and balsamic vinegar in a small saucepan. Bring to boil and then cook over medium heat until reduced by half. Season to taste with salt and pepper.
When the beets are cooked through, remove from oven, let sit for 10 minutes, and rub away beet skin using a kitchen towel or paper towel.Slice beets into bite-size pieces. Set aside.
To serve, combine farro, beets, and dressing in a serving bowl. Toss to coat. Crumble goat cheese on top of salad. Serve hot or at room temperature.