Roasted Beet and Warm Farro Salad
I love this composed salad because it has everything to keep me both satiated and satisfied. The farro has a wonderful flavor cooked in stock that pairs well with the light and peppery arugula. The beets are roasted until tender and brined in red wine vinegar to bring out their natural sweetness. The salad is topped with toasted pine nuts and shaved Parmigiano Reggiano to take it to the next level. It’s the perfect Fall salad that is both comforting and can easily complement any protein or stand on its own.
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Warm Hummus with Roasted Pickled Beets, Onions, and Egg
This universally popular spread can be eaten as a snack, side dish, or main meal. This warm hummus recipe becomes elevated as it is topped with pickled beets, onions, and hard-boiled eggs. The beets and onions add a contrasting acidic crunch to the thick and creamy hummus, while the soft egg adds a delicate pop of texture. The whole dish is finished with a drizzle of olive oil to round out and create a luscious smoothness to the entire composition. Serve with warm toasted flatbread and scoop up the perfect bite!
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