Farro Salad with Smoked Trout

Name: Farro Salad with Smoked Trout
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Cuisine: Global
Ingredients: 680 grams beets; 227 grams 1/2 cups semi-pearled farro; 2 garlic cloves, crushed; 1 Tbsp honey; 25 servings Kosher salt; 3 Tbsps fresh lemon juice; 79 milliliters extra-virgin olive oil, plus more for drizzling; 25 servings Freshly ground pepper; 1 rosemary sprig; 1 large shallot, minced; 237 milliliters 1/2 pound beet greens or Swiss chard, stems removed, leaves washed and finely chopped; 2 thyme sprigs; 170 grams skinless smoked trout fillet, flaked; 946 milliliters water

Farro Salad with Smoked Trout might be just the side dish you are searching for. This dairy free and pescatarian recipe serves 25. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 84 calories. If you have trout fillet, shallot, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat the oven to 37

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Oven

In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover with foil and roast for about 1 hour, until the beets are tender.

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Olive Oil

Beet

Dry Seasoning Rub

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Baking Pan

Aluminum Foil

Let cool, then peel the beets and cut into 1/2-inch dice.

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Beet

Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water and 2 teaspoons of salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes.

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Rosemary

Garlic

Farro

Thyme

Water

Salt

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Sauce Pan

Drain well.

Transfer the farro to a bowl and discard the garlic and herbs.

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Garlic

Farro

Herbs

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Bowl

Let cool to room temperature, stirring occasionally.

In a small bowl, combine the shallot, lemon juice and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper.

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Salt And Pepper

Lemon Juice

Shallot

Honey

Cooking Oil

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Whisk

Bowl

In a medium bowl, toss 2 tablespoons of the dressing with the trout.

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Trout

Equipment you will use

Bowl

Add the beets, greens and the remaining dressing to the farro and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes.

Ingredients you will need

Salt And Pepper

Greens