Farro Salad With Pancetta And Root Vegetables

• 3 lbs. farro berries
• 1/2 lb. pancetta, cut in 1/4 inch cubes
• 2 onions, quartered
• 2 stalks celery, 1 inch chop
• 2 carrots, 1 inch chop
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 beets
• 3 turnips, 3" diameter or less (or, use 2 larger turnips)
• 12 cups chicken stock

1. 1. Trim & Clean the beets & turnips. Toss in olive oil, salt & pepper to taste. Wrap individually in aluminum foil. If the turnip is more than 3 inches in diameter, cut in half before wrapping.
2. 2. Place wrapped beets & turnips on a baking tray and bake at 375 degrees for 40 minutes.
3. 3. While the beets and turnips are roasting, add olive oil to a pan or dutch oven over medium heat. Add pancetta. Saute for about 15 minutes or until browned and crispy.
4. 4. Add farro and stir to coat in oil.
5. 5. Add onions, carrots, celery, rosemary, thyme. Saute for 4 or 5 minutes.
6. 6. Add chicken stock. Simmer until farro is tender, about 20 - 30 minutes.
7. 7. Remove carrots, celery, onion, rosemary, thyme.
8. 8. Add a little olive oil and stock if needed and adjust salt & pepper to taste.
9. 9. When beets and turnips are finished roasting, cut them to 1/2 inch cube. Then, add to the farro and stir to incorporate.
10. Presentation: Serve in a wide bowl and garnish with fresh herbs.
11. Wine Pairing: Poulsard from Jura from Stephane Tissot

farro berries, pancetta, onions, stalks celery, carrots, rosemary, thyme, beets, diameter, chicken stock

Taken from www.epicurious.com/recipes/member/views/farro-salad-with-pancetta-and-root-vegetables-50013311 (may not work)