Farro, Roasted Beetroot and Beetroot Green Salad
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Serves 4 as a side dish or 2 as a main meal
Preparation time: 15 minutes
Cooking time: 1.5 hours (mostly waiting for the beetroot to roast)
- 6 small beetroot, scrubbed clean, reserve leaves
- 1 large red capsicum, seeded and sliced
- Extra virgin olive oil
- 125g/4ozs farro*
- 2 cloves garlic, thinly sliced and divided in two
- 1 teaspoon honey
- Salt and pepper for seasoning
- 1/4 cup parsley, roughly chopped
*You can also substitute farro for barley, couscous, brown rice, quinoa or any grain that you like.
Step 1 - Preheat oven to 190C/380F. Place the beetroot whole on a large sheet of foil, drizzle some oil over and wrap up the whole lot of them tightly in the foil. Place on one side of a tray. On the other side of the tray place the capsicum strips and drizzle with oil. Place the tray in the oven and roast the vegetables (you can do this the day or 2 days before). The beetroot will take about an hour, maybe 1.5 hours depending on their size. The capsicum should be checked after 30 minutes where you can just redistribute the slices on the tray so that they caramelise evenly. Cool the beetroot a little and then remove the skin with your hands (wear gloves if you don't want your fingers to be stained or if it is too hot).
Step 2 - Meanwhile cook the farro according to the directions (1 cup of water for 125g/4ozs farro) and allow it to absorb the water.
Step 3 - Take the beetroot leaves, wash them well and chop roughly. Heat a frypan on high heat and add oil and 1 clove of sliced garlic. Fry quickly and then add the beetroot leaves and stir fry these quickly. They don't require a long cooking time.
Step 4 - Assemble the salad by placing the cooked farro in a large bowl. Slice the beetroot and add this, along with the cooked leaves and red capsicum. With the remaining clove of garlic, bash it in a mortar and pestle with the honey and 1/4 cup of extra virgin olive oil and salt and pepper. Pour over the salad and toss. Top with parsley and serve.