Root-to-Stem Beet and Farro Bowl with Carrot Top Pesto
25min
45min
4
520
Chef's Note
This recipe demonstrates the core principle from the post: when you buy a bunch of beets and carrots, you're actually buying multiple ingredients. The beet roots roast beautifully, the greens sauté like chard, the stems add texture, and the carrot tops become a vibrant pesto. You've transformed two vegetables into six distinct components, stretching your grocery budget while adding layers of flavor and nutrition. Remember to give the tougher stems a head start in the pan—they need 2-3 minutes more than the tender leaves.
Tags
Ingredients
1 bunch medium beets with greens attached
1 bunch carrots with tops attached
1.5 cups farro
4 cups vegetable broth
1 large head broccoli with stems
4 whole garlic cloves, divided
6 tablespoons extra virgin olive oil, divided
0.5 cup toasted walnuts
0.5 cup parmesan cheese, grated
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
to taste salt
to taste black pepper
4 ounces crumbled goat cheese
Instructions
- 1
Preheat oven to 400°F. Separate beet greens from roots, keeping stems attached to greens. Wash greens thoroughly and set aside. Scrub beet roots, trim tops and tails, and cut into 1-inch wedges. Separate carrot tops from carrots, wash tops and set aside. Peel carrots and cut into 1-inch pieces.
- 2
Toss beet and carrot pieces with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 35-40 minutes, stirring halfway, until tender and caramelized.
- 3
While vegetables roast, cook farro in vegetable broth according to package directions (about 30 minutes). Drain any excess liquid and set aside.
- 4
For the carrot top pesto: Remove tough stems from carrot tops (save for stock). Add carrot top leaves (about 2 cups packed), walnuts, 2 garlic cloves, parmesan, lemon juice, and 1/4 cup olive oil to a food processor. Pulse until smooth, adding more oil if needed. Season with salt and pepper. Set aside.
- 5
Separate beet green leaves from stems. Chop stems into 1/2-inch pieces and roughly chop leaves, keeping separate. Peel broccoli stem, removing tough outer layer, and dice into small cubes.
- 6
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced broccoli stems and beet green stems. Sauté for 3-4 minutes until starting to soften. Add remaining 2 minced garlic cloves and cook 30 seconds.
- 7
Add beet green leaves to skillet and sauté for 2-3 minutes until wilted. Season with salt, pepper, and red wine vinegar. Remove from heat.
- 8
To assemble bowls: Divide cooked farro among 4 bowls. Top with roasted beets and carrots, sautéed greens and broccoli stems. Drizzle generously with carrot top pesto. Crumble goat cheese over top and drizzle with honey. Serve warm.
- 9
Store any leftover pesto in the refrigerator with a thin layer of olive oil on top for up to 5 days. Use on pasta, sandwiches, or as a marinade.
Nutrition Information (per serving)
520
18g
58g
24g
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