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Beet, Farro, Sweet Pepper, Aillade, and Gorgonzola Salad

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 ½ lb. beets (about 2-3 medium-sized, can use any variety)
  • ½ cup farro, uncooked
  • 2-3 sweet peppers, roasted
  • ½ cup gorgonzola, crumbled
For the Walnut Aillade
  • ½ cup walnuts
  • ¼ cup extra virgin olive oil
  • zest of one orange
  • 2 cloves garlic, minced
  • ½ tsp. salt

Method
 

Prep the beets and farro
  1. Wash and cut into 1-inch sized pieces. Steam on the stovetop until just cooked through, or use an Instapot if handy.
  2. Meanwhile, prepare the farro according to package instructions. Set aside to cool.
To Roast the Sweet Peppers
  1. Place whole peppers under the broiler for 3 minutes each side to blacken, Turn peppers to blacken all sides. Remove and place in a plastic bag to steam until cool enough to touch. On a cutting board, peel off blackened skins, discard the stems and seeds. Rough chop the peppers. (If you have a gas stove, this can be accomplished by holding the pepper with tongs and turning over the open flame to blacken.)
For the Aillade
  1. Combine all ingredients in either a food processor or use a mortar and pestle to make a thick paste.
Assemble
  1. On a pretty serving platter, place the beets, then scatter the roasted peppers, farro, and aillade and toss the salad. Add chunks of gorgonzola. Enjoy the complexity of all the flavors!