Golden Beet and Farro Risotto

December 18, 2020
Created by Harmons
1 hour 15 minutes
Serves 4-6
  • 3 medium golden beets, greens removed and reserved
  • 1 Tbsp olive oil
  • 1/2 cup farro
  • 1/4 red onion, chopped
  • 1 cup brown rice
  • 6-7 cups low sodium vegetable broth
  • 1 Tbsp dried thyme
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp white wine vinegar
  • Chopped fresh chives, for garnish

Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease.   

Preheat oven to 375° and line a baking sheet with aluminum foil.

Cut beets in half, place them cut-side down on prepared sheet, and cover with foil. Bake beets until tender, 20-30 minutes. Allow to cool, remove skins, and cut into 1/2” dice.

Wash beet greens, remove stems, and coarsely chop. Set aside.

In a large saucepan over medium heat, add oil and farro. Stir frequently, toasting, about 5 minutes. Add onion and cook, stirring occasionally, about 2 minutes. Add rice and stir to combine. Cook until rice begins to become opaque or white in places. Add broth, 1 cup at a time, allowing each addition to become fully absorbed before adding more broth.

After about 40 minutes, add diced beets, beet greens, thyme, and season with salt and pepper. Stir to combine and continue to cook until farro and rice are tender and most of the liquid has been absorbed, about 10 more minutes. Add vinegar and stir to combine. Transfer to shallow bowls and garnish with chives.

Nutrition per serving: 500 calories; 15g total fat (2g saturated); 680mg sodium; 63g carbohydrates; 1g dietary fiber; 10g sugar (4g added sugar); 31g protein