Farro with Browned Butter Beets
Prep time: 
Cook time: 
Total time: 
Makes: 4-6 servings
 
As I mentioned, the Chioggia beet is preferable for color, flavor and lack of staining properties, but if you can't find it, use a golden beet in its place. If you are unable to seek out either, go for the traditional red beet. Everything will be pink (farro included), but the flavor will still be there.

I am listing the steps below, assuming you're making them whenever you get the chance, but if you're making them all at once, here's what I would do: get the beet roasting, get the farro going, toast your nuts, grate the cheese, pluck the thyme leaves and lastly, brown the butter.
What you'll need
  • 1 medium-large Chioggia beet (about 14 ounces)
  • 1 cup farro
  • 2½ cups water
  • ¾ teaspoon kosher salt
  • ½ cup chopped pecans, plus more for serving
  • 6 tablespoons unsalted butter
  • 1 heaping tablespoon fresh thyme leaves, plus more for serving
  • 1.5 ounces grated pecorino romano, plus more for serving
  • Lemon wedges, for serving
How you'll make it
  1. Heat oven to 400°F.
  2. For the Roasted Beet
  3. Rinse beet, scrubbing away any dirt. Wrap beet in aluminum foil. Place on baking sheet. Roast 1 hour. Let sit until cool enough to handle. Once cool, peel beet, either using a vegetable peeler, a spoon, or the foil you cooked the beet in. Remove root end. Chop beet into ¼-inch dice. (eeI had two cups (11 ounces) chopped beets.)
  4. For the Toasted Nuts
  5. Microwave: Place nuts in a single layer on a paper plate. Microwave in 1 minute increments, decreasing the length to 30 second spurts, near the end, giving the plate a shake in between, until the nuts smell toasty and have turned a bit golden brown, usually about 5 minutes.
  6. In oven: Heat the oven to 300°F. Place nuts in a single layer and cook 6-8 minutes, or until golden brown and fragrant, stirring occasionally.
  7. Nuts can be stored in a sealed container at room temperature for a couple days, in the fridge for a few weeks, or in the freezer for a few months.
  8. For the Farro
  9. Meanwhile, in small or medium saucepot with lid, combine farro, water and kosher salt. Bring to a boil; reduce to a simmer, cover and cook 30 minutes. Remove from heat and let stand covered, 10 minutes. Remove lid; fluff farro with fork.
  10. For the Browned Butter
  11. While the farro is cooking, in light colored skillet over medium-low heat, melt better. Set a heat proof bowl and spatula near the stove. Let butter keep cooking, until milk solids appear and the butter begins to foam. Do not stir. The butter will begin to turn golden and smell nutty. Let it go about 10-15 seconds longer, or until you begin to see the entire pan begin to darken. Pick up the skillet and swirl to incorporate. When the entire thing is brown, immediately pour into a heatproof bowl, using spatula to remove all the browned milk solids on the bottom.
  12. Farro with Browned Butter Beets
  13. Toss butter and thyme with beets; let stand 10 minutes. Gently stir in cooked, warm farro, toasted pecans and pecorino romano. Adjust seasoning with kosher salt, thyme leaves and pecorino romano, if desired. Serve hot or at room temperature, topped with additional toasted pecans, pecorino romano, thyme leaves and lemon wedges.
How to plan ahead
• The nuts can be roasted and stored in the fridge (a couple weeks ahead of time) or the freezer (a couple months ahead of time).
• The beets can be roasted, peeled and diced two days ahead of time (bring to room temperature, or reheat just slightly, before proceeding).
• The thyme can be plucked, the cheese can be grated and the farro can be prepared a day ahead of time and stored in the fridge (bring them to room temperature before proceeding).
• The entire dish can be made three days ahead. Reheat before serving.
Recipe by at https://www.lifeaswecookit.com/farro-browned-butter-beets/