Farro Salad - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Farro Salad

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The Chef: Phillipe Ruiz

The Restaurant: Lippi in Downtown Miami

The Dish: Farro Salad

Ingredients:

Salad

8 oz. Farro

1 lb. roasted red beets

1 lb. roasted yellow beets

8 oz. green and yellow cherry tomatoes (boiled)

8 oz. cucumbers

4 oz. mixed greens

3 tbs. olive oil

1 1/2 tbs. wine vinegar

salt and pepper to taste

micro basil for garnish


Tzatziki Sauce

16 oz. plain Greek yogurt

2 Tbs. shredded cucumber

salt and white pepper to taste

1 Tbs. Lemon Juice

1 Tbs. Mint


Method of Preparation:

- Bring salted water to a boil and add the Farro. While that's on the stove, put your beets in the oven and roast at 350 degrees for about 30 minutes.

- Now- make the Tzatziki Sauce. In a bowl, add plain Greek yogurt, lemon juice, chopped cucumbers, salt and pepper and mix well.

- When the beets are done, let them cool and peel, slice and cube them. Drain the Farro and let it cool, then drizzle in some olive oil, wine vinegar, salt and pepper. Mix well.


To Plate:

Put the sliced beets down on the plate, then top with Tzatziki Sauce and then the Farro. Drizzle olive oil, salt and pepper over boiled yellow and green tomatoes and stack them on top of the Farro. Cut the cucumber with a melon baller and add them and cubed red and yellow beets to the plate in a decorative way. Also place mixed greens around the plate. Finish salad with a drizzle of olive oil and garnish with some micro basil.


Serving suggestion: Pink or Rosé Wine.

Serves: 6

Lippi

600 Brickell Avenue

Miami, FL 33131

305.579.1888

http://www.lippirestaurants.com/

To get this recipe right to your cell phone, text the word BITE to 23000.

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