Instructions
Share
In a mixing bowl, combine the cooked farro and ground red beets.
Add the verjus vinaigrette and salt.
Toss until evenly coated.
Fold in the sliced green onion.
Taste and adjust seasoning as needed.
Top with toasted almonds, thinly sliced Ossau-Iraty (a traditional French sheep’s milk cheese from the Pyrenees) and raw, thinly sliced Chioggia beets.
Cooked farro:
Heat a medium saucepan over medium heat and add the olive oil.
Add the farro and toast, stirring frequently, until lightly browned and fragrant, about 3-5 minutes.
Add the water, salt, onion, and bay leaf.
Bring to a boil, then reduce to a gentle simmer.
Cook for about 15 minutes, or until the farro is tender but still pleasantly chewy.
Drain any excess liquid if necessary.
Verjus vinaigrette:
Combine the verjus, salt, and black pepper in a bowl.
Whisk until the salt dissolves.
Slowly whisk in the olive oil and grapeseed oil until emulsified.
Adjust seasoning with additional salt and pepper if needed.
Preheat oven to 400°F.
Wash the beets and trim off any greens, leaving about 1 inch of stem attached.
Toss the beets with the olive oil and salt.
Wrap tightly in aluminum foil or place in a covered baking dish.
Roast for 45-60 minutes, or until a knife slides easily into the center.
Remove from the oven and allow to cool until easy to handle.
Rub off the skins with a paper towel or peel with your fingers.
Cut into chunks and pulse in a food processor until finely ground but not puréed. Alternatively, grate on the large holes of a box grater.