Beets and Farro with Smoky Almonds

Name: Beets and Farro with Smoky Almonds
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 85 grams 1/2 cup smoked almonds, coarsely chopped; 946 milliliters 1/2 ounces loosely packed) baby arugula; 1 kilograms beets; combination gold and red (6 medium); 3 Tbsps cider vinegar; 355 milliliters dried farro; 1 Tbsp honey; 5 Tbsps extra-virgin olive oil; 0 teaspoons pepper; 0 teaspoons salt

Beets and Farro with Smoky Almonds might be just the side dish you are searching for. This dairy free and vegetarian recipe serves 8. One serving contains 343 calories, 9g of protein, and 15g of fat. A mixture of salt, baby arugula, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Arrange beets in single layer in a 13- x 9- x 2-inch baking dish. Cover dish tightly with foil and roast beets until tender (1 to 1 1/4 hours). Once cool enough to handle, remove skin and cut each into 6 to 8 wedges.

Ingredients you will need

Beet

Equipment you will use

Baking Pan

Aluminum Foil

While beets roast, cover farro with cold water in a bowl and soak 30 minutes; drain, discarding water. Bring farro, 4 cups water, and 1/4 teaspoon salt to a boil in a medium (2- to 3-quart) saucepan; reduce heat and simmer, uncovered, until just tender (15-20 minutes).

Ingredients you will need

Beet

Farro

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Drain.

Whisk together vinegar, honey, and pepper until combined; add oil in a stream, whisking to combine.

Ingredients you will need

Vinegar

Pepper

Honey

Cooking Oil

Equipment you will use

Whisk

Transfer farro to a large bowl. Stir half of dressing into hot farro; add beets, arugula, almonds, and remaining vinaigrette, and stir gently to combine.

Ingredients you will need

Vinaigrette