Farro Salad with Pancetta and Root Vegetables

Farro Salad

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Farro Salad with Pancetta and Root Vegetables

wine WINE PAIRING
Poulsard from Jura from Stephane Tissot
INGREDIENTS
  • 3 lbs. farro berries
  • ½ lb. pancetta, cut in ¼ inch cubes
  • 2 onions, quartered
  • 2 stalks celery, 1 inch chop
  • 2 carrots, 1 inch chop
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 beets
  • 3 turnips, 3” diameter or less (or, use 2 larger turnips)
  • 12 cups chicken stock

DIRECTIONS

1

Trim & Clean the beets & turnips. Toss in olive oil, salt & pepper to taste. Wrap individually in aluminum foil. If the turnip is more than 3 inches in diameter, cut in half before wrapping.
2

Place wrapped beets & turnips on a baking tray and bake at 375 degrees for 40 minutes.
3

While the beets and turnips are roasting, add olive oil to a pan or dutch oven over medium heat. Add pancetta. Saute for about 15 minutes or until browned and crispy.
4

Add farro and stir to coat in oil.
5

Add onions, carrots, celery, rosemary, thyme. Saute for 4 or 5 minutes.
6

Add chicken stock. Simmer until farro is tender, about 20 – 30 minutes.
7

Remove carrots, celery, onion, rosemary, thyme.
8

Add a little olive oil and stock if needed and adjust salt & pepper to taste.
9

When beets and turnips are finished roasting, cut them to ½ inch cube. Then, add to the farro and stir to incorporate.
10

Serve in a wide bowl and garnish with fresh herbs.
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