This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is another layer of interest. This dish can be served as a side or starter, but is hearty enough to be a main course, although the flavors are bright. This recipe was inspired by a dish from Gramercy Tavern.
INGREDIENTS:
1½ cups semi-perlato farro 5 cups water 1 bunch beets (any type), roasted with 1 teaspoon fennel seeds and 3 sprigs fresh thyme (see “Roasted Beets” recipe on site), cut into ½ inch wedges and drizzled with 1 tablespoon red-wine vinegar, then rolled in olive oil when cooled a little ½ cup celery, cut into fine dice ¼ cup white or yellow onion, cut into fine dice ¼ teaspoon fresh thyme, minced Salt and pepper to taste 3 cups vegetable stock, warmed over low heat Olive oil as needed 2 tablespoons butter (optional) 2-3 tablespoons flat leaf parsley, chopped finely 1/3rd cup shelled pistachios, lightly salted, coarsely chopped 1 lemon, Meyer preferred, yellow part only of peel removed with a swivel peeler and reserved, the rest squeezed for juice and reserved -Optional- 2 fuyu persimmons, top and bottom cut flat, peeled, and cut into ½ inch wedges (If using red beets) 2 cups young mustard leavesMETHOD:
Cook the beets according to the recipe. 10 minutes before the beets are done, start the farro. When the beets are finished and have been cut and dressed, cover and keep in a warm place. This could be the oven if it has cooled significantly, or by the oven vent or on the stovetop.
Cook the farro in the 5 cups of water with some salt and pepper until tender, but still retaining some chew, about 20 to 25 minutes. Drain the farro and empty into a large non-reactive bowl. Drizzle with a little oil and toss to lightly coat. This will keep the grains from sticking to one another.
While the farro cooks, use a sharp knife to cut the lemon peel into whisper thin strips. Get a small pot of water boiling, and a bowl with ice-water in it right next to the stove. Put the strips of lemon zest into the water, and then use a skimmer to pull them out and dump them into the ice water 30 seconds later. Taste one to see if it is tender. The blanching should make the strips tender and the flavor a little subtler. If they are still firm and not pleasant to bite, return them to the water and repeat the process until the strips are tender and the flavor is mild. Chill until they firm up a little, then transfer to a towel or paper towel and blot dry.
Heat large sauté pan (12 inch) over medium heat. When hot, film well with oil and add the onions and thyme and toss to coat. Season with a little salt. (This helps prevent the onions from coloring.) Gently cook until onions are soft. Add the celery and cook just until it is translucent, but still retains some crunch.
Add the farro and toss to mix all the ingredients. Raise the heat to medium-high and add the vegetable stock. Cook the farro another 5-10 minutes to heat through and ensure it is tender, but still retains a little “chew” to it. Scatter the parsley over the farro and toss to evenly distribute. –Option- If using the mustard leaves, add them now and cook, stirring and tossing, just long enough to wilt the leaves. Use a slotted spoon to distribute the farro amongst 4 plates or shallow bowls.
Heat the beets up if needed. Use the microwave or you can put them in the vegetable stock from the farro. Once hot, place in a bowl, dress with a little more oil, and use a spoon to mound the beets into the center of the farro. –Option- If using the persimmon, add them to the pile of beets in the center, but do so separately so they do not take on too much red from the beets.
Turn the heat up under the remaining vegetable stock so it starts to boil. Squeeze in 1/8th cup of lemon juice and stir in. Taste the liquid. The flavor should be present, but not prominent. Add more if needed. Reduce the liquid so there is around a 1 cup. Add the butter, if using, to the liquid and swirl the pan off the heat so the butter emulsifies into the stock. Whisk if needed to incorporate the butter. Evenly drizzle this sauce around the mounds of farro.
Scatter pistachios over the plates, season with salt and pepper, then add a few strips of lemon zest to the mound, and serve hot.
Chef’s Notes:
You could add a little pistachio oil to the vegetable stock when you are reducing it for a nice flavor, and you could substitute orange for lemon if you do for a wonderful combo. If you have fennel on hand, dice fennel and use it where you use the celery, and use some fennel fronds with the parsley. Also, up the fennel seeds when you roast the beets. If you have chervil, use that as well. If using fennel, omit the mustard greens. You could use diced mushrooms added to the farro also.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
