I’ve always adored dark leafy greens, but I must say that beet greens are my most favorite of all. And that’s because they have such a delicate flavor and become so tender when wilted.
Here both the beet roots and their tops are used to make a light, healthy and delectable main course. The golden roots are baked until so tender, they’re almost sweet! The sautéed beet greens, on the other hand, have a hint of spice and a wonderful earthy flavor, while the farro brings some heft to the dish. The whole thing is topped with homemade ricotta, which is creamy without being rich and adds a wonderful lightness to the dish. And the last touch of lemon oil and aromatic pink peppercorn bring yet another layer of flavor, making this main course truly satisfying.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.