February 2022
This winter grain bowl is great for meal prep. You can make each component ahead of time, then toss them together for quick lunches or dinner. And don’t skip the sauce — it pulls everything together!
Ingredients
- 4 medium beets
- 2 cups white vinegar
- 2 tablespoons sugar
- 2 tablespoons sugar
- 4 medium carrots, peeled and cut in 1/2-inch slices
- 1/4 cup olive oil
- 1 2-inch piece of ginger, peeled, thinly sliced
- Salt, to taste
- 4 large eggs
- 1 cup uncooked farro
- 4 cups kale, thinly sliced
- 1 tablespoon olive oil
- 1 large avocado
Tools
- Liquid measuring cup
- Measuring spoons
- Cutting board
- Knife
- Vegetable peeler
- Blender
- Large pot
- Small pot with lid
- Colander
- Mixing bowl
- Slotted spoon
Instructions
1. Pickle beets.
Fill a large pot halfway with water and bring to a boil. Scrub beets and remove greens. Boil beets 30 minutes, until easily pierced with a knife. Drain and rinse under cold water. Use your hands to gently slide the skins off. Chop beets into bite-sized pieces and transfer to a heat-proof container.
In a small pot, boil vinegar, sugar, and salt. Pour mixture over beets and let sit for at least 30 minutes, up to 2 weeks covered in the fridge.
2. Make carrot ginger sauce.
Fill a large pot halfway with water and bring to a boil. Add carrots and boil 5 minutes. Drain and place in a blender with ginger, olive oil, and 3/4 cup water. Blend until smooth, adding more water 1/4 cup at a time if the mixture is too thick. Salt to taste.
3. Soft-boil eggs.
Fill a small pot halfway with water and bring to a boil. Add eggs one at a time. Boil 6 1/2 minutes. Let sit in ice water for 2 minutes before peeling.
4. Cook farro and assemble bowls.
In a small pot, combine farro with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook 30 minutes until tender.
In a large mixing bowl, drizzle kale with olive oil. Toss in farro. Divide among 4 bowls, then top with beets, a soft-boiled egg, 1/4 avocado, and carrot-ginger sauce (you’ll have some left over).
