3 medium-sized beets, scrubbed and cut into 1/2 inch pieces
1 1/2 cups parsly, chopped
1/2 cup lightly toasted pine nuts
2 Tablespoons high heat oil (I used grapeseed oil)
Salt and Pepper to taste
For the Avocado-Parsley Sauce:
1 medium-sized ripe avocado
1/4 cup extra-virgin olive oil
1/4 cup water
4 Tablespoons lemon juice
1/4 cup minced parsley
3 cloves of garlic, minced
1/8 tsp cayenne pepper
Salt to taste
Preheat the oven to 425 degrees. Toss the beets with the grapeseed oil. Sprinkle with fine sea salt and place on a prepared baking sheet. Roast in the oven until beets are fork tender. About 25-30 minutes. Toss beets halfway through cooking time.
Rinse farro. Place 1 cup farro with 3 cups of water. Bring to a boil. Reduce heat, cover and simmer until farro is tender. About 25 minutes. Drain well and set aside.
Lightly toast the pine nuts by placing in a skillet over medium heat. Shake the pan often so the nuts toast evenly. 2-3 minutes.
Prepare the sauce by combining all of the ingredients together and processing until smooth. This works best with an immersion blender, food processor, or regular blender. Taste test and adjust seasonings if necessary. If sauce is too thick add a little more water or oil.
In a large bowl combine the cooked farro, roasted beets, and chopped parsley. Drizzle with dressing and toss until evenly coated. Top each plate with toasted pine nuts and enjoy.
*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. Always taste test as you go