Broccolini, Chard, and Beets with Mustard Vinaigrette

Broccolini, Chard, and Beets with Mustard Vinaigrette | Lattes & Leggings

Cher totally made my night last night. That headpiece. That performance. Amazing. Bob Seger. Another good one. If you watched The Voice finale, you know. It was a gentle reminder that no matter what age you are or how much time passes by, you still got it. That special something. That youthfulness. A living being full of energy. Eat well. Live well.

The inspiration for this farro and veggie dish came from a trip to the farmer’s market last weekend. Among the over abundance of fruits and vegetables, there were beautiful baby golden beets and rainbow chard. I even passed up fava beans and shelling peas that only make its appearance a few months of the year for more common things like chard and beets. Color, more times than not, wakes up the pea-size creative part of my brain. You left-brainers get it. Analytical, number crunching, problem solving thinking almost always dominates. Creativity just doesn’t come that easy sometimes. Usually, I plan out weekly meals and follow grocery lists to a tee. I’m slowly letting go of that. Giving up control and allowing my senses and whatever foods are available at that moment, right in front of me, to take over. Sometimes that’s how the best meals come about.

baby golden beets

There were about 8 baby beets in this bunch which really is equivalent to 3 large beets that you would usually find in a bunch. First trim the ends. Then use a vegetable peeler to peel away the skin. Finally, cut them into bite-size wedges.

broccolini

There is something about broccolini that makes it special. This is the rare occasion when you want to eat the stems too. The stems aren’t as fibrous as broccoli. All you have to do is trim the ends before cooking.

rainbow chard

See how color can catch your eye? Draw you in? Chard is a wonderful sturdy green for cooking. It doesn’t wilt down to nothing like spinach does sometimes.

broccolini, chard, and beet saute

A trick to sauteing the veggies is to rinse them right before cooking which will give them some moisture and allow them to steam in the pan.

chives

Herbs on their own can add a depth of flavor to vegetables. Fresh chives and parsley compliment the mustard vinaigrette. It’s a heavy dose of greens and good for you food, but best of all, lots of flavor.

Broccolini, Chard, and Beets with Mustard Vinaigrette | Lattes & Leggings

Broccolini, Chard, and Beets with Mustard Vinaigrette

Please note that the cooking time for farro may vary depending on kind you buy. Follow package instructions if applicable.

serves 4

Ingredients
3/4 cup farro
2 tablespoons extra virgin olive oil
1 bunch of baby golden beets, peeled and cut into bite-size wedges
1 leek, white and green parts only, chopped
1 garlic clove, minced
1 bunch of broccolini, trimmed
1 bunch of rainbow chard, stems removed and roughly chopped
kosher salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives

Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons whole grain mustard
1 teaspoon pure maple syrup
kosher salt and freshly ground black pepper

Directions
In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook the farro for about 25 to 30 minutes until tender. Drain the farro.

In a large saute pan, heat the olive oil over medium heat. Add the beets and cook for about 8 minutes, stirring often. Add 1/4 cup of water to deglaze the bottom of the pan. Add the leeks, garlic, broccolini, and chard. Cook for 5 to 7 minutes, stirring once or twice until chard is wilted and veggies are tender. Remove pan from the heat. Season with salt and pepper to taste.

In a small bowl, add the olive oil, red wine vinegar, mustard, and maple syrup. Whisk together until combined. Season with salt and pepper.

In a large serving bowl, add the farro, sauteed veggies, parsley, and chives. Pour the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve.

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