Roasted Beet Farrotto

Name: Roasted Beet Farrotto
Ingredients: 1 bunch beets, about a pound, scrubbed; 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 1 1/2 cups farro, rinsed and drained; 2 tablespoons pomegranate molasses or saba, unfermented boiled-down grape must (sold in specialty food shops); 1/2 cup brown chicken stock or half chicken, half beef stock; Parmigiano-reggiano, for grating

7 ingredients

11 steps

Ingredients

1 bunch beets, about a pound, scrubbed
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups farro, rinsed and drained
2 tablespoons pomegranate molasses or saba, unfermented boiled-down grape must (sold in specialty food shops)
1/2 cup brown chicken stock or half chicken, half beef stock
Parmigiano-reggiano, for grating

Directions

1

Heat oven to 400 degrees.
2

Trim tops off beets, drizzle with oil, and season with salt and pepper.
3

Wrap in heavy-duty aluminum foil and roast until tender, about 45 minutes.
4

Cool.
5

Bring 3 quarts of salted water to a boil.
6

Add farro and cook until just tender, about 20 minutes.
7

While farro cooks, peel beets, cut in two and slice in half-moons 1/4-inch thick.
8

Place in a bowl and toss with pomegranate molasses or saba.
9

Drain farro, and place in a skillet with stock.
10

Add sliced beets, and toss over high heat until most of the stock is absorbed and farro is tender, about 5 minutes.
11

Season to taste with salt and pepper and serve, topped with grated cheese.