Farro Salad With Smoked Trout Recipe

Ingredients

3 small beets

c. extra-virgin olive oil

extra-virgin olive oil

2 clove garlic

2 sprig thyme

1 sprig rosemary

4 c. water

kosher salt

1 1/2 c. semi-pearled farro

1 large shallot

3 tbsp. fresh lemon juice

1 tbsp. honey

Freshly ground pepper

6 oz. skinless smoked trout fillet

1/2 lb. beet greens or Swiss chard

Preparation

Step 1Preheat the oven to 375 degrees F. In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover with foil and roast for about 1 hour, until the beets are tender. Let cool, then peel the beets, and cut into 1/2-inch dice.Step 2Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water, and 2 teaspoons of salt, and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well. Transfer the farro to a bowl and discard the garlic and herbs. Let cool to room temperature, stirring occasionally.Step 3In a small bowl, combine the shallot, lemon juice, and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper.Step 4In a medium bowl, toss 2 tablespoons of the dressing with the trout. Add the beets, greens, and the remaining dressing to the farro and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes. Transfer the salad to a serving platter, scatter the trout on top, and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.