Roasted Beet Farrotto

• 1 bunch beets, about a pound, scrubbed
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 1/2 cups farro, rinsed and drained
• 2 tablespoons pomegranate molasses or saba, unfermented boiled-down grape must (sold in specialty food shops)
• 1/2 cup brown chicken stock or half chicken, half beef stock
• Parmigiano-reggiano, for grating

1. Heat oven to 400 degrees.
2. Trim tops off beets, drizzle with oil, and season with salt and pepper.
3. Wrap in heavy-duty aluminum foil and roast until tender, about 45 minutes.
4. Cool.
5. Bring 3 quarts of salted water to a boil.
6. Add farro and cook until just tender, about 20 minutes.
7. While farro cooks, peel beets, cut in two and slice in half-moons 1/4-inch thick.
8. Place in a bowl and toss with pomegranate molasses or saba.
9. Drain farro, and place in a skillet with stock.
10. Add sliced beets, and toss over high heat until most of the stock is absorbed and farro is tender, about 5 minutes.
11. Season to taste with salt and pepper and serve, topped with grated cheese.

beets, extra virgin olive oil, salt, farro, pomegranate molasses, brown chicken

Taken from cooking.nytimes.com/recipes/5906 (may not work)