ROASTED BEET FARROTTO

Roasted Beet Farrotto image

Provided by Florence Fabricant

Time 1h20m

Yield 4 to 6 first-course servings

Number Of Ingredients 7

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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

Steps:

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.
Bring 3 quarts of salted water to a boil. Add farro and cook until just tender, about 20 minutes.
While farro cooks, peel beets, cut in two and slice in half-moons 1/4-inch thick. Place in a bowl and toss with pomegranate molasses or saba.
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.