New Roots Organics
Organic Recipes > Salad or Side > Farro & Roasted Carrot Salad w/ Apricots, Pistachios & Whipped Ricotta



Farro & Roasted Carrot Salad w/ Apricots, Pistachios & Whipped Ricotta (Serves 4)
courtesy of Joshua McFadden, Six Seasons, A New Way with Vegetables

The combination of the nutty farro, carrots, apricots, and ricotta makes this dish savory sweet- almost carrot cakey. You can swap out the apricots for dates, dried cherries or a combo of both. Take your time to roast the farro until it's deeply flavored.

Toasted Farro and Salad Ingredients
1/2 lb carrots, trimmed, peeled and cut into small chunks
Toasted Farro:
1 cup farro, toasted over medium, 3-5 minutes stirring constantly so the grains toast evenly.
4 cups water, 1 bay leaf, 2 tsp kosher salt
Combine the toasted farro with the boiling water mixture, then adjust to a nice simmer, and cook until the farro is tender but not so much that has \"exploded\". It will take about 30 minutes, maybe longer.
Salad:
2 cups cooked Farro
Extra virgin olive oil, chili flake, kosher salt and freshly cracked pepper
4 oz dried apricots, roughly chopped
3 tablespoons white wine vinegar
1/2 cup lightly packed flat leaf parsley leaves
1/2 large red onion, thinly sliced
1/2 cup pistachios, lightly toasted
whipped Ricotta
1/2 cup feta cheese

Whipped Ricotta
1 1/2 cups whole milk Ricotta
1/2 teaspoon Kosher salt
freshly ground black pepper
1/4 cup extra virgin olive oil,plus more as needed
(put the ricotta, salt and lots of black pepper in the food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrap down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt and olive oil if needed. Store in the fridge for up to a week.

Method
  1. Heat the oven to 375
  2. Toss the carrots with a small glug of olive oil, chili flakes, 1 teaspoon of salt and a few twists of black pepper. Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes. Let it cool slightly.
  3. Pile the roasted carrots, farro and apricots in to a bowl. Season with vinegar and toss. Taste and adjust seasoning if needed. Add the parsley, onion, pistachios and toss. Taste again and adjust with more salt, chili flake or vinegar. Finish by tossing with 1/4 olive oil.
  4. Spread the whipped ricotta onto 4 plates or a platter in a nice schmear. Distribute the salad on top, then dress with fresh, finish with another thin thread of olive oil and serve.






 
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