Roasted Beets and Farro

• Vegetarian

• Produce

  • 1 small bunch Dino or lacinato kale
  • 1 tsp Garlic
  • 2 Golden beets, large
  • 1 tbsp Herbs, fresh
  • 12 Sage, leaves
  • 1 Shallot or 1/2 red onion

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 2 cups Vegetable broth/stock

• Pasta & Grains

  • 1 1/2 cups Farro, quick cooking

• Baking & Spices

  • 3 grinds Pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 drizzle Olive oil

• Nuts & Seeds

  • 1/4 cup Hazelnuts, toasted and chopped

• Dairy

  • 4 tbsp Butter
  • 2 oz Chevre

Found on beyondmeresustenance.com

Description

Ingredients

• 2 large golden beets, peeled and cut in wedges see notes
• a drizzle of olive oil
• 1 small bunch dino or lacinato kale, trimmed and steamed
• 1 shallot or 1/2 red onion, chopped
• 1 teaspoon garlic, minced
• 1 1/2 cups quick cooking farro
• 2 cups vegetable broth/stock
• 1 tablespoon fresh herbs, chopped see notes
• 1/2 teaspoon sea salt
• several grinds pepper
• 4 tablespoons butter
• 12-16 sage leaves
• 2 ounces chevre, crumbled
• 1/4 cup hazelnuts, toasted and chopped
• 3 or 4 eggs (1 per serving) see notes

Directions

• Preheat oven to 425 degrees (400 convection roast).
• Drizzle the prepared beets with olive oil, and season with sea salt and a few grinds of pepper.
• Roast 20 to 30 minutes until edges are caramelized, and beets are tender when pierced with a fork. Stir every 10 minutes while they roast.
• While the beets roast, steam the kale until tender (about 7 or 8 minutes). Drain if necessary, and set aside.
• Add a drizzle of olive oil to pan over medium-high heat. Add the shallot or red onion, and garlic. Saute until fragrant and transparent.
• Add the farro. Stir to combine. Add the broth/stock, herbs, sea salt and pepper. Stir. Cover and reduce heat to low. Cook 10 minutes.
• Make the browned butter. Add the butter to a small saute pan on low heat. Cook until butter begins to brown. Do not burn! Add the sage leaves, and cook until they crisp up. Remove the sage leaves to a paper towel.
• Drain any remaining liquid. Add roasted beets and kale. Check for seasoning. Cover until ready to plate.
• Prepare your eggs - 1 per serving.
• Plate the finished farro. Use a spoon to make an indentation in the top. Add the egg. Drizzle with browned butter and 3 or 4 crispy sage leaves.
• Enjoy!