Speaking of beets, I am totally beat. Hence the lack of posts over the last week or so. I was also in Maine for a few days though, so I'll be posting some pics later of delicious seafood.
My lovely vegetarian/allergic to seafood friend came over last night, and I knew she was a sucker for the beets/goat cheese combination so I went with this New York Times Recipe for Health recipe.
I used goat cheese instead of feta and red wine vinegar because I couldn't find any sherry vinegar, but otherwise I followed the recipe mostly straight through. I'd recommend just wilting the chopped beet greens in with the farro when it's still hot, because the whole boiling them then removing to ice water procedure is really more of an ordeal than it should be.
Ingredients
2 medium or 3 small beets with greens, the beets roasted (To roast: peel and cut beets into small pieces and roast in 4 tbsp olive oil at 425 degrees for about 30 minutes/until tender)
1 cup dried farro
Kosher salt to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup chopped walnuts
2 ounces crumbled feta or goat cheese, plus more to top
1/4 cup fresh herbs (parsley, tarragon, mint, etc... I used chives)
1. Cook farro according to package, then drain.
Meanwhile ...
2. Remove the beet greens from their stem, wash well, then coarsely chop.
3. Whisk together the vinegars, salt, garlic, mustard and olive oil.
4. When farro is finished cooking, mix together with the vinaigrette, roasted beets, herbs, goat cheese, chopped walnuts and beet greens. Add salt to taste.
5. Top with a little more crumbled goat cheese.
**Serves 3-4 for dinner if you have a side or two to go along with it.
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