Ingredients

  • Cooked Vegetables
  • 8 pieces Baby beets (a mix of yellow, red, and chiogga beets)
  • 1 pinch Salt
  • 8 pieces Radish disks, cut into 1/8-inch slices
  • 16 pieces Thumbelina carrots, peeled and cut in half lengthwise
  • 16 pieces Baby turnips, well scrubbed, trimmed and cut into wedges
  • 1 tbsp. Honey
  • 1 tsp. Butter
  • 1 pint Vegetable stock
  • ½ pint Beet juice
  • 1 clove Garlic
  • 1 Sprig Thyme
  • 8 pieces Brussels sprouts, halved, blanched, and set aside
  • 16 pieces Crosnes, blanched and set aside
  • Cooked Farro
  • 1 pint Farro
  • 1 piece Onion
  • 1 qt. Vegetable stock
  • Raw Vegetables
  • 1 piece Sunchokes, peeled and sliced paper thin
  • 1 piece Radish, sliced paper thin
  • 1 piece Turnip disks, sliced paper thin
  • 1 pinch Microgreens
  • Yogurt Walnut Dressing
  • 1 cup Plain yogurt
  • 1 cup Mixed herbs, chopped (parsley, tarragon, and dill)
  • ½ tbsp Parmesan cheese, shaved
  • 1½ tbsp Walnut oilt
  • 1½ tbsp Olive oil, Riviera
  • ½ tbsp Cilantro syrup
  • ½ tbsp Toasted walnuts, whole
  • Salt to taste
  • Lemon juice
Warm Vegetable Salad

Warm Vegetable Salad

Meal: Side
Cuisine: American
Ingredient: Vegetables
Season: Summer
Contributor: Michael Anthony

Directions

MAKES 4 SERVINGS

For the Cooked Vegetables

  1. Preheat the oven to 375°F, season the beets with salt, and wrap them in aluminum foil. Roast the beets for approximately 15 minutes (or until a pairing knife will easily penetrate). Peel beets and set aside.
  2. Combine all remaining ingredients in a saucepan and cook over medium heat until a syrupy glaze forms, approximately 7 minutes.
  3. Remove from heat and keep warm.

For the Farro

  1. In a saucepan, sweat onion until soft, add farro, stir for 2 minutes, and then add vegetable stock. Bring to a simmer and season.
  2. Cook for roughly 20 minutes or until the liquid has nearly evaporated and the farro is tender.

For the Yogurt Walnut Dressing

  1. Combine all ingredients except lemon juice until well mixed.
  2. Finish with lemon juice just before assembling dish.

Assemble

  1. Heat warm farro with butter. Season with salt, pepper, and chopped herbs, to taste.
  2. Arrange cooked vegetables over and around farro.
  3. Place raw vegetables over and around farro.
  4. Drizzle with yogurt walnut dressing. Serve immediately.
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Anolon Delicious Future - Delicious Recipes - Warm Vegetable Salad