|2 servings||calories per servings 385|
We love this fingerling potato salad, and not just because it’s perfectly pink! Buttery potatoes, tender beets and crisp radicchio pair perfectly in this refreshing salad you'll want to make over and over again. Dill and feta give this dish an herbaceous, salty flavor and lemon juice adds bright acidity against the sweet crunch of hazelnuts.
In a small sauce pot, place farro, 1 1/2 cups water and a pinch of salt. Place on high heat until the water boils then turn heat down to low, simmer farro until most of the water has been absorbed and the farro is plump and tender, about 10-12 minutes. Cover and set aside for later use.
Prepare your mise en place: peel the red onion, cut in half and thinly slice then submerge the slices in ice water; cut radicchio in half, reserve one half for another use, cut the remaining half into quarters and thinly slice; juice the lemon; roughly chop hazelnuts; pick dill, and lightly chopped; peel beets, half and slice thinly.
In another small sauce pot, place beets, fingerlings, and a pinch of salt and cover with water. Place over high heat, bring to a boil then turn down to a simmer and cook for 10-12 minutes or until tender.
Remove the red onions from the ice water, drain and dry them. In a large mixing bowl combine sugar, olive oil, lemon juice, caraway, a pinch of salt and a pinch of pepper. Whisk all these ingredients to combine, add cooked farro, radicchio and red onions. Mix to combine and set aside.
Once the potatoes and beets are cooked (check the largest potato, it should be fork tender), remove from heat and allow them to cool slightly After cooling slightly drain in a colander or small kitchen strainer, season the hot beets with salt and add to the bowl with the radicchio and onion mixture. Cut the potatoes in half and then cut into ½ inch pieces, add them to the bowl.
Mix the vegetable mixture well, then taste and adjust seasoning. Divide onto two plates, top each with feta cheese, hazelnuts and fresh dill. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...