Receita
Chudda's Cuisine/Lounge
Sep 11, 2015
7 Comments

ROASTED BEETS, FARRO AND HAZELNUT SALAD

I’ve said here before that I can’t eat the same food over and over again. Don’t give me a salad with tomatoes and balsamic vinaigrette – that would not work for me. I love to try different ingredients, different flavors and this roasted beets, farro and hazelnut salad sums up what I just said. The beets were roasted with oranges and had a very nice consistency. The creamy tang provided by the feta, mixed with the farro and the crunchiness of the hazelnuts made this salad so tasteful. It’s simple but still a salad that would impress any guest.

This Buzzfeed post made me laugh so hard!! Have a great weekend!!

ROASTED BEETS, FARO AND HAZELNUTS SALAD
 
Ingredients
For the salad
  • 3 ea. golden beets
  • 3 ea. red beets
  • 1 bu. fresh thyme
  • 1 orange, cut into quarters
  • olive oil
  • kosher salt and pepper
  • 1½ c. toasted hazelnuts
  • 1½ c. feta cheese
  • 2-4 c. farro
For the dressing
  • 2 tsp. dijon mustard
  • 2 tsp. orange zest
  • 1½ tsp. cumin
  • ¼ tsp. red pepper flakes
  • 2 T. orange juice
  • 2 T. honey
  • ¼ c. rice wine vinegar
  • ⅓ c. olive oil
  • kosher salt and pepper
Instructions
For the salad
  1. Preheat oven to 400F. Clean beets and put into a roasting pan.
  2. Drizzle beets with olive oil, sprinkle with salt and pepper and toss thyme sprigs around.
  3. Squeeze oranges over the beets and leave oranges in the pan.
  4. Put some water in the pan, about ¼ way up the beets.
  5. Cover with foil and roast until tender when pierced with a knife, approximately 1½-2 hrs, depending upon the size of the beets.
  6. Set aside to cool.
  7. Peel the beets and slice or cut into quarters or eights.
  8. Place 2 c. faro into 5 c. stock or water.
  9. Add a dash of salt and bring to a boil.
  10. Reduce to a simmer, partially cover and cook for 15-20 minutes until tender.
  11. Cover and take off heat for 5 minutes to set.
  12. When ready to make the salad, place faro down, place beets, feta and hazelnuts on top and drizzle with orange-cumin vinaigrette.
For the orange-cumin vinaigrette
  1. Place dijon, grated orange zest, cumin, red pepper flakes, honey, orange juice, rice wine vinegar, olive oil, salt and pepper into a jar or sealed container and shake until emulsified.
  2. Drizzle over salad.

ROASTED BEETS, FARRO AND HAZELNUT SALADROASTED BEETS, FARRO AND HAZELNUT SALADBeijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. Deanna - 11/09/2015 - 16h11

    This sounds so yummy! I love beets and can’t wait to try it!

  2. Matt @ Plating Pixels - 11/09/2015 - 20h36

    Farro and that combination of ingredients is new to me. But I’d love to try this!

  3. Ashleigh - 12/09/2015 - 02h00

    This recipe looks so good, thank you for sharing!! I will have to make it soon!

  4. Angie - 12/09/2015 - 02h29

    You combined many of my favorite things and this salad looks delicious! I have only recently heard of Faro and am eager to try it.

  5. Rosie - 13/09/2015 - 22h23

    This looks really delicious. Will have to try this out thanks for the Inspo. Rx

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1 bag Brazi Bites, defrosted

4 ea. Jalapeños

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1 oz. cream cheese

1 T. Green onions, diced

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