with Cherries, Jicama, and Avocado Vinaigrette
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- ¾ cup farro
- 10 oz red beets
- Fresh mint
- 2 oz red cherries
- 1 avocado
- 1 lime
- 1 tbsp sherry vinegar
- ¼ cup hazelnuts
- 4 oz shredded jicama
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
Preheat the oven to 425°F. Add the farro to a medium saucepan and cover with 1 inch water. Bring to a boil, reduce heat to low, and simmer until grains are tender but still have a bit of “chew,” about 18 to 20 minutes. Drain the farro, return to saucepan off the heat, and toss with a pinch of salt and 1 tsp olive oil to prevent sticking.
Step 2- Roast the beets Peel the red beet and cut into wedges about 1 inch thick. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast beets until tender, about 22 to 24 minutes.
Finely chop the mint leaves. Halve the red cherries. Halve the avocado and remove the pit. Zest and halve the lime.
In a blender, combine half the avocado, lime zest, juice from half the lime, sherry vinegar, and ⅔ cup water. Blend until smooth. Season vinaigrette to taste with salt and pepper. Dice the remaining avocado into 1 inch pieces, then add to a medium bowl with the remaining lime juice.
Place a small skillet over medium-high heat. Once hot, add the hazelnuts. Toast, stirring frequently, until the nuts are aromatic and golden brown, about 2 to 4 minutes.
Taste and season the farro with salt then divide between large bowls. Top with roasted beets, cherries, diced avocado, and shredded jicama. Drizzle the avocado vinaigrette over the bowls and sprinkle with mint and toasted hazelnuts.