Farro Beet Salad (Recipe)
ERIN GLEESON
Farro, beets & greens! Farro is a hearty, chewy grain kind of like wheatberries. Instead of throwing those beet greens out, chop them finely and add them in - they are kind of like kale. Dress lightly with olive oil, salt and pepper (or any dressing, really) and eat warm or at room temperature. This dish is great for a picnic!
Ingredients
- 3 garlic cloves
- 2 beets (greens, too!)
- 1 red onion
- 2 tbsp olive oil
- 1 cup farro
- 3 cups water
Method
- Chop and sauté garlic, beets, onion with olive oil.
- Cook farro similar to rice (absorption method)
- Toss cooked farro with veggies, dress with olive oil, salt & pepper. Serve hot or cold.
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For many years Erin worked as a food photographer in New York City, shooting for cookbooks, magazines, top chefs and restaurants, The New York Times Dining section, and The James Beard Foundation. She has also has an MFA in photography from SVA and taught photography to college students at The Fashion Institute of Technology for 4 years. But in the summer of 2011, her husband Jonathan’s new job prompted a move to Northern California (just south of San Francisco) where they found a lovely cabin in the woods. Inspired by local, seasonal ingredients in her weekly CSA box, she now creates “photographic recipe illustrations” that are mostly vegetarian and laid out visually. She hopes to inspire healthy recipe ideas anyone …