2 hours | 4 side dishes
I’m super excited to share this recipe with you. You get a ton of nutrients and flavor when you use beets in their entirety. I originally made this sauce using pasta but I think I actually prefer it with farro. And this last time I forgot the olives and still felt this dish was loaded with delicious flavor.
3 large beets with stems and leaves
4 cups of water
1 & 1/2 cups farro
1 small yellow onion, diced
2 tablespoons olive oil
1 garlic clove, finely diced
1/3 cup of pine nuts
1/3 cup of golden raisins
1/3 cup of black olives (optional)
Preheat oven to 400. Cut stems from beets (set them aside for later use) and wraps bulbs in tin foil. Bake beets for 1.5-2 hours until cooked all the way through. Combine the farro with water and 2 teaspoons of salt in a saucepan and place to boil. Once boiling, lower heat to medium-low, cover, and allowing to simmer for about 30 minutes until farro is tender. While the farro cooks, dice onion and begin sautéing in olive oil for 10 minutes, adding garlic after 5 minutes. Chopped beets stems and leaves into 1 inch pieces, leaving them in separate piles. Add beet stems to pan and sauté for another 10 minutes. In a separate small pan, begin toasting pine nuts until golden brown over low heat for about 10 minutes, stirring or shaking the pan frequently to avoid burning. Add leaves to the larger frying pan and cook for another 5 minutes. Once beets are cooked, chopped into 1 inch hunks and place in large mixing bowl. Drain any remaining water from the farro and add it to the bowl. Mix in the sautéed veggies, pine nuts, raisins, and olives if your using. Add salt and pepper if needed. Serve.