Best Farro Pea Shoot And Goat Cheese Salad 1203075 Recipes

Farro, Pea Shoot, and Goat Cheese Salad image

Provided by Martha Stewart

Number Of Ingredients 10

1 cup farro
1 cup fresh shelled peas (from 1 lb peas in pods)
2 ounces pea shoots, torn into bite-size pieces
1/3 cup small fresh mint leaves
1/3 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 tablespoon plus 1 tsp fresh lemon juice
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 ounce goat cheese, crumbled

Steps:

Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.
As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.
Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.

Nutrition Facts : Calories 202 g, Cholesterol 4 g, Fat 8 g, Fiber 6 g, Protein 8 g, Sodium 67 g

Farro, Roasted Beet and Goat Cheese Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

8 ounces baby red beets with greens
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 sprigs thyme
2 cloves garlic, unpeeled
1/3 cup pistachios
2 tablespoons unsalted butter
1 cup Italian pearled farro, rinsed and drained
1/4 cup red wine vinegar
4 ounces goat cheese, crumbled.

Steps:

Preheat the oven to 425 degrees F.
Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.