I can’t resist golden beets when I see them at the market. I usually roast them as soon as I get home and then they are ready to use when I need them. You can certainly use red beets but know the color will rub off on the farro a little.
The farro takes about 20 minutes to cook so by the time your beets are done, the farro is at room temp. Don’t mix the vinaigrette in while the farro is hot or it won’t absorb the flavor as well. This dish is meant to be served at room temperature.
Salty and chewy prosciutto is a perfect balance with smooth, earthy beets. Don’t over do the ricotta…just a little with every other bite or so.
The walnut crunch really finished it nicely.
This would be a good time for a bottle of rose’!