Winter Farro Bowls with Baby Beets: Cooking for Wellness at NYU Langone

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Preheat the oven to 350°F (175°C).

Trim the bottoms of the baby beets, leaving about a half inch of greens on top.

Place the beets in a pan with a little water to allow for steaming, and cover them.

Roast the beets in the oven for about an hour.

While the beets are cooking, toast 2 cups of farro in a pan with a little olive oil for about 5-7 minutes until it develops a nutty aroma.

Add crushed garlic cloves to the pan with the farro.

Add vegetable broth to the toasted farro and some fresh thyme sprigs.

Bring the mixture to a simmer and cook for about 15-17 minutes until the farro is tender.

While the farro cooks, prepare the tahini vinaigrette by toasting sesame seeds and blending them with mustard seed, fresh turmeric, olive oil, lemon juice from 2 whole lemons, raw honey, fresh pepper, and salt.

Once the beets are done, use a bamboo skewer to check if they are tender, then peel them while warm.

Cut the beets in half after peeling.

Let the farro cool slightly after cooking.

Assemble the bowls by adding farro, radicchio, chickpeas, and the assorted beets.

Dress the bowl with tahini vinaigrette and top with hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens