Recipe Background
This Spring Veggie Bowl is inspired by a semester abroad, boasting vibrant veggies and creamy goat cheese for a fresh, balanced meal.
Years ago, I found myself navigating the bustling streets of Barcelona during a semester abroad. I’d just settled into my little apartment, the walls still bare and echoing with possibilities. Our welcoming dinner was hosted by my vivacious Spanish host mom, Maria. She adored preparing vibrant, fresh dishes and insisted on taking me under her culinary wing—starting with a delightful veggie dish that celebrated the season’s bounty. Watching Maria briskly chop beet greens and effortlessly crumble goat cheese had me captivated. It was with this dish in mind, teeming with flavor and color, that I first fell in love with the symphony of spring produce.
Back in my apartment kitchen, I tried to recreate that magical meal. I knew I had to preserve the vibrancy that had stolen my senses in Maria’s home. Farro became my grain of choice, nodding to the hearty bases often seen in her meals. I discovered something wonderful about blanched English peas—they retained their lovely pop against the smooth, creamy crumbles of goat cheese. A dash of sherry vinegar lent a subtle brightness, balancing out the intense earthiness of thinly sliced beets. Remember to add a touch of olive oil just before garnishing with parsley; it ties all the flavors together beautifully.
Maria taught me to cook with my senses, tasting and adjusting as I went along. This Spring Veggie Bowl is a testament to one unforgettable evening that marked the beginning of my love affair with fresh, uncomplicated ingredients.
Ingredients
- 1 1/2 cups farro
- 3 cups water
- 2 1/4 teaspoons kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or white wine vinegar
- 1/2 cup beet greens or arugula roughly chopped
- 1/4 cup English peas blanched
- 2 baby carrots thinly sliced
- 1 green onion thinly sliced
- 1 stalk celery thinly sliced
- 1 small red beet peeled and thinly sliced
- 2 ounces goat cheese crumbled
- black pepper optional, to taste
- 1/4 cup fresh flat-leaf parsley chopped
Directions
- Combine the farro, the water, and 3/4 teaspoon of the salt in a small saucepan over medium-low heat.
- Cover and cook until the farro becomes tender, about 25 minutes.
- Place the farro in a strainer and drain well.
- Place the hot farro in a large bowl.
- Add the remaining salt, the oil, the vinegar, the greens, the peas, the carrots, the onions, the celery, and the beets, stirring gently to combine.
- Top with the cheese and the black pepper.
- Garnish with the parsley and serve!
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