Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

slightly altered from Roots, by Diane Morgan

Makes 3-4 servings as a side dish

3/4 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon maple syrup

Kosher or sea salt

Freshly ground black pepper

3/4 cups farro

1 teaspoon red-wine vinegar, plus more for drizzling

A pinch of granulated sugar or 1/4 tsp honey

1 tablespoons minced shallots

1 small garlic clove, minced

2 ounces fresh goat cheese, crumbled

1/4 cup hazelnuts, toasted and chopped

2 cups lightly packed arugula


 

Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, toss the rutabagas with 2 tablespoons of the oil, the maple syrup, 1 teaspoon salt and a generous grind of pepper. Spread in an even layer on a rimmed baking sheet. Roast the rutabagas, stirring occasionally, until fork-tender and browned at the edges, about 30 minutes. Let cool to room temperature.

Meanwhile, bring a medium pot of salted water to a boil over high heat and add the farro. Reduce the heat so the water just simmers, cover partially and cook until the farro is tender, 20 to 45 minutes according to the kind of farro you use. Add more water if necessary. Drain the farro in a sieve and shake to remove any excess water. Let cool to room temperature.

In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1/2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add the farro to the bowl and toss to coat the grains with the dressing. Add the rutabagas and toss gently to mix. Add the cheese and hazelnuts and toss until evenly combined.

In another bowl, toss the arugula with the remaining 2 tablespoons oil, a drizzle of vinegar and salt and pepper to taste.

Divide the arugula among the individual salad plates. Mount the farro salad on top and serve immediately. (The farro salad can be made up to 1 day in advance. cover and refrigerate; remove from refrigerator 2 hours before serving.)


 

Beet Stacks

Beet Stacks

An hor d’ oeuvre that is like a spring caprese. Makes four stacks.

3 baby beets

16 orach leaves, mixed color

½ lb. chèvre or camembert (Geoff’s and Siobhan’s choice, respectively)

1 small bunch dill

¼ c balsamic vinegar

Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min.. remove from oven, open foil, and let cool.

Heat balsamic over a low heat until slightly viscous, and turn off flame. It will thicken as it cools.

Pinch off 32 sprigs of dill.

Arrange stacks in the following way:

Start with a slice of baby beet, top with one color of orach (of your choice), then a medallion of cheese, 2 sprigs of dill, and the alternate color of orach. The pattern has been made. Do the same thing again. Follow up with a slice of beet and top with dill.

Make four stacks as such, then drizzle with balsamic reduction.