Heirloom farro with golden beets, beet greens, and maple toasted pecans, garnished with watercress.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Crown Maple and Front of the House.
INGREDIENTS
- 500 g. Farro
- 900 g. Apple Cider
- 900 g. Water
- 10 g. Kosher Salt
- 8 pc. Thyme
- 600 g. Gold Beets, roasted and diced
- 200 g. Pecans
- 40 g. Crown Maple Dark Syrup
METHOD
- Dry toast pecans at 400 F for 12 minutes. Remove pecans to a stainless mixing bowl and coat with Crown Maple syrup, tossing well to coat the entire surface area. Place nuts on a silpat mat and roast for 1 hour at 325 F. Remove and allow to fully cool before removing from the silpat.
- While nuts are roasting cook Farro with cider, water, salt and thyme for 30-40 minutes over medium heat or until done.
- Hand chop candied pecans and toss with Farro and golden beets. Place in large bowl and garnish with micro greens, watercress, or herbs.
