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Herby Ricotta-Topped Farro

Herby Ricotta-Topped Farro

with Beets, Roasted Squash and Pepitas

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Packed with veggies and tasty grains, this salad is a perfect complement to light, creamy ricotta. Add a sweet and savoury dressing and honeyed pepitas, and you're set to go with this simple and delicious roast veggie dish!

Tags:Veggie
Allergens:Milk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Ricotta Cheese

(ContainsMilk/Lait)

½ cup

Farro

(ContainsWheat/Blé)

170 g

Butternut Squash, cubes

7 g

Chives

28 g

Pepitas

1 tbsp

Honey

7 g

Parsley

227 g

Beet

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

0.69 tsp

Salt*

0.31 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber8 g
Protein21 g
Cholesterol30 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut beets into 1/4-inch pieces. Add squash, beets and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven, tossing halfway through, until tender and golden brown, 20-22 min.

2

While veggies roast, add farro, broth concentrate 1/8 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Drain farro and set aside.

3

While farro cooks, roughly chop parsley. Thinly slice chives. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Add half the honey and 1/4 tsp salt to the pan with the pepitas. Remove pan from heat and stir to coat, using a spatula. Carefully transfer honey pepitas to a parchment-lined baking sheet. Set aside.

5

Stir together ricotta, parsley, chives, remaining honey, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a small bowl.

6

Add farro and spinach to the large bowl with dressing. Toss to coat until spinach wilts slightly, 1 min. Divide farro mixture between plates. Top with roasted veggies. Dollop herbed ricotta over top. Sprinkle with honey pepitas.