Best Roasted Beet Farrotto Recipes

Roasted Beets image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Baked Farro Risotto with Golden Vegetables and Goat Cheese image

Provided by Greg Lofts

Time 1h

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups farro, rinsed and drained
1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice
1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice
4 cups vegetable broth
Kosher salt and freshly ground pepper
1/4 cup fresh sage leaves
4 ounces fresh goat cheese, crumbled
Toasted pepitas, for serving (optional)

Steps:

Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

Roasted Beet Farrotto image

Provided by Florence Fabricant

Categories appetizer

Time 1h20m

Yield 4 to 6 first-course servings

Number Of Ingredients 7

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.