Farro Salad With Pancetta And Root Vegetables

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   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.

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

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   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.

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   4. Add farro and stir to coat in oil.

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

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   6. Add chicken stock. Simmer until farro is tender, about 20 - 30 minutes.

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

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

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   9. When beets and turnips are finished roasting, cut them to 1/2 inch cube. Then, add to the farro and stir to incorporate.

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    Presentation: Serve in a wide bowl and garnish with fresh herbs.

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    Wine Pairing: Poulsard from Jura from Stephane Tissot

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