Farro stuffed beets
These adorable beet bowls are packed with nutty al dente farro, apricots, feta and fresh herbs.
Betcha didn't know beets could look this glam, did ya? These stuffed beets belong in a five-star restaurant, but they’re simple to create. And they’re packed with some of the best foods in the world – walnuts, ancient farro grains and stone fruit. Feta cheese, tangy vinaigrette and fresh herbs give this gorgeous dish that fabulous umami flavor, yielding a top-notch dish.
- 6 medium beets
- 1-2 teaspoon salt
- 1 cup farro
- 1/2 cup feta cheese
- 8 dried apricots, diced
- 1/2 bunch scallions, sliced
- 1/4 cup chopped walnuts
- Handful fresh parsley sprigs, chopped
- 1/4 cup vinaigrette dressing
Peel beets, and place in a medium pot. Cover with water, add salt, and bring to a boil. Simmer on medium heat until beets are fork tender. Drain, leaving a small amount of cooking water to keep the beets moist. Set aside.
While beets are cooking, combine farro with 1½ cups water in a small pot. Bring to a boil, and then reduce heat and cook on low until liquids have been fully absorbed, approximately 30 minutes.
Use a melon baller or strong spoon to scoop out centers of beets, leaving a 1/2-inch flesh all around (save beet scraps for another salad, or puree and use in smoothies or juices).
Mix farro with apricots, feta, walnuts, scallions, parsley and dressing. Fill beets generously. Serve warm or at room temperature.