Roasted Beet Farrotto

1. 1

   Heat oven to 400 degrees.

2. 2

   Trim tops off beets, drizzle with oil, and season with salt and pepper.

3. 3

   Wrap in heavy-duty aluminum foil and roast until tender, about 45 minutes.

4. 4

   Cool.

5. 5

   Bring 3 quarts of salted water to a boil.

6. 6

   Add farro and cook until just tender, about 20 minutes.

7. 7

   While farro cooks, peel beets, cut in two and slice in half-moons 1/4-inch thick.

8. 8

   Place in a bowl and toss with pomegranate molasses or saba.

9. 9

   Drain farro, and place in a skillet with stock.

10. 10

    Add sliced beets, and toss over high heat until most of the stock is absorbed and farro is tender, about 5 minutes.

11. 11

    Season to taste with salt and pepper and serve, topped with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.