Roasted Beet Farrotto
Updated May 23, 2024
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch beets, about a pound, scrubbed
- 2tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1½cups farro, rinsed and drained
- 2tablespoons pomegranate molasses or saba, unfermented boiled-down grape must (sold in specialty food shops)
- ½cup brown chicken stock or half chicken, half beef stock
- Parmigiano-reggiano, for grating
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Preparation
- Step 1
Heat oven to 400 degrees. Trim tops off beets, drizzle with oil, and season with salt and pepper. Wrap in heavy-duty aluminum foil and roast until tender, about 45 minutes. Cool.
- Step 2
Bring 3 quarts of salted water to a boil. Add farro and cook until just tender, about 20 minutes.
- Step 3
While farro cooks, peel beets, cut in two and slice in half-moons ¼-inch thick. Place in a bowl and toss with pomegranate molasses or saba.
- Step 4
Drain farro, and place in a skillet with stock. Add sliced beets, and toss over high heat until most of the stock is absorbed and farro is tender, about 5 minutes. Season to taste with salt and pepper and serve, topped with grated cheese.
Private Notes
Comments
“3 quarts” of water is supposed to be “3 cups.”
They must have different beets from me. 45 mins of roasting and they are rock hard.
Once the beets roasted (90 minutes) this went together easily and was delicious. I added in a couple of cloves of chopped garlic when everything went together for a bit in the skillet. Farro was new to me; I like the ease of cooking.
“3 quarts” of water is supposed to be “3 cups.”
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