Adapted from Food and Wine
3-5 small beets, rinsed
2 garlic cloves, crushed
2 thyme springs or 1/2 teaspoon dried
1 rosemary spring or 1/4 teaspoon dried
4 cups water
1 1/2 cups semi-pearled farro (8 ounces)
1/2 small red onion or 1 large shallot
Juice of 1 lemon
1 tablespoon honey
1/4 cup olive oil
Freshly ground pepper
8 ounces skinless smoked trout fillet, flaked
1/2 pound beet greens, swiss chard, arugula or spinach (1 cup)
- Preheat the oven to 375F. Placing the beets on a long sheet of tinfoil, drizzle the beets with olive oil, salt and pepper and wrap them up to make a packet. Put the tinfoil packet on the oven rack, cooking for an hour to an hour and half or until fork tender.
- While the beets cook, in a medium saucepan, combine the garlic, thyme, rosemary and 1 1/2 teaspoons kosher salt (if using table salt, use less), and bring it to a boil. Add the farro and reduce to a simmer over medium heat until tender, about 15 to 20 minutes. Drain well and discard the garlic and herb stems. Let cool to room temperature.
- In a small bowl, combine the onion, lemon juice and honey. Gradually whisk in the 1/4 cup olive oil and season with salt and pepper.
- In serving bowl, combine the farro, beets, trout and greens, tossing to combine. Season with salt and pepper. If you let it sit for awhile, the flavors start to develop more. Enjoy!