Toasted farro (recipe follows)
1 tablespoon orange juice
1 teaspoon extra virgin olive oil
1 teaspoon white balsamic vinegar
2 teaspoons chopped mint
Honeyed ricotta (recipe follows)
¾ cup roasted baby beets*
2 baby candy-striped beets, sliced thinly, for garnish
Mizuna greens for garnish
1 cup dry farro
2 tablespoons onion, small diced
1 cup chicken stock
Salt and white pepper
4 ounces ricotta
1 teaspoon heavy cream
1 teaspoon honey
Salt and black pepper
- Mix cooled farro, orange juice, oil, white balsamic vinegar, and mint in a bowl. Set aside.
- Place honeyed ricotta in a round serving dish. Add seasoned farro to ricotta, then add roasted baby beets and toasted walnuts.
- Garnish with sliced candy-striped beets and mizuna.
- Toast farro in a dry pan on high heat until it smells like popcorn. Add 1 teaspoon canola oil and turn heat down to medium. Add onion and cook until translucent.
- Add chicken stock, cover, and cook until done, about 15 minutes. Stir frequently. Remove from heat, season with salt and pepper and set aside to cool.
For Honeyed Ricotta
Mix all of the ingredients in a bowl and set aside
*For roasted baby beets, toss whole beets in oil and salt and pepper until coated. Wrap separately in aluminum foil (to avoid red beets bleeding into gold) and roast in a 325-degree oven until fork-tender, about 30−45 minutes. Remove from foil and peel while still hot. Cut into quarters, cool, and set aside.
- from Executive Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket in Washington, DC.