In the Kitchen: Farro and Beet Salad

Go Providence has brought Owner and Cook Jenny Lazzarini from Red Fin Crudo and Kitchen. She’s making Farro and Beet Salad.


1 1/2 C Farro
4 C Veg Stock
2 Fresh Bay Leaves
2 Cloves of Garlic smashed
1 pinch espellette
1 salt

2 large beets
3 spring of Thyme
2 cup vinegar
2 Bay leaves
1 1/2 C water

Candied Walnuts
1 cup walnuts
2 tbsp brown sugar
1 tsp salt
1 stick butter
1 tbsp cinnamon

8 oz Honey Goat Cheese

Honey Citrus Vinagrette
1/4 c orange juice
1 tsp shallots
2 tsp dijon mustard

Mixed Greens
6 cups

Steps for all:

Bring stock to boil
Add Bay Leaves
3 pinch of salt
add smash garlic
add farro
reduce heat to simmer
cover for 30 min until tender
place on sheet tray to cool
sprinkle with espellette

Boil beets until fork tender (30 min)
Allow to cool to touch
Peel beets (use gloves)
Dice into 1/4 inch square
Boil water, sugar, thyme, bay leave, salt
Remove and allow to cool
place beets in pickling liquid and allow to sit for 1 hr

Candied Walnuts
Melt butter
toss walnuts and coat
put on sheet tray
sift cinnamon, brown sugar and salt to create mixture to coat nuts

Honey Citrus
1/4 c orange juice
1 tsp shallots
2 tsp dijon mustard
blend all ingredients

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