Farro and Beets
I’m definitely not a stick to the script cook. Recipes are more like loose suggestions I scroll past while getting inspired on food blogs, instagram reels, and publications such as NYT Cooking. I’m deeply inspired by what other people are cooking as the seasons change. My boyfriends friends came over for dinner the other weekend. When they forewarned us that they’re GF and DF, my brain jumped straight to the grain shelf, and the plot twist is that not every grain is actually GF safe. Whoops! Next time they come for dinner I’ll make this one with quinoa.
Ingredients:
1 cup of farro (or your grain of choice)
Rainbow beets
Toasted pistachios
Parsley
Dressing: 1/4 cup Olive oil, juice from a lemon, 1 tablespoon dijon mustard, 1 teaspoon of honey, salt, pepper
Preparation:
Rinse 1 cup of farro, and boil in a bunch of water. It cooks like pasta but for longer, about 20 minutes. Once its done, drain and set aside. I immediately add some olive oil so it doesn’t stick.
Wash your beets generously. Boil your beets for about 20 minutes in salted water, or until they are tender enough to poke with a fork with ease. Let them cool before you slice them.
Whisk dressing ingredients altogether, and mix into the farro and sliced beets.
Top with pistachios and mmm. We served this with cauliflower steaks, regular steaks, and chimmichuri. I found it the perfect side dish to a summer dinner.