In the summer months while the CSA allocation is in full swing, I find myself perplexed at what to do with the tough and bitter beet greens that accompany the beets. This recipe does a great job of mixing in the greens without having their bitterness take over the dish, but providing a nice color and texture contrast to the dish. The goat cheese rounds out the meal with creamy balance to the wholesomeness of the farro and roasted beets. For a more substantial main dish I added in sous vide chicken breast, but the recipe is delicious without for a side dish or a lighter main. As an added bonus, the leftovers are just as good on day two!
Minced or microplaned
Crumbled, can also substitute feta
I used a combination of chives and parsley
Make sure the entire dish is well seasoned