Midday Fix: Fall roasted beets and farro salad, prepared by Davanti Enoteca chef Dan Harris and details about the Green Tie Ball

Chef Dan Harris

Davanti Enoteca
30 E. Hubbard Street
Chicago
(312) 605-5900

1359 W. Taylor Street
Chicago
(312) 226-5550

800 Hillgrove Avenue
Western Springs
(708) 783-1060

davantienoteca.com/

Event:
Green Tie Ball
Saturday, October 1
7:00 p.m.
Architectural Artifacts
4325 N. Ravenswood
Chicago

For tickets:

www.gatewaygreen.org

Beets

Ingredients:
8-10 baby beets (or 2-3 large beets)
1/2 cup orange juice
6 cups water
1/2 cup maple syrup
1 cup farro
goat cheese
orange segments
arugula
salt

Directions:
Roast beets in a foil-covered pan with fresh orange juice, salt and water at 350F for 2 hours. Peel and cool. Cut into quarters. Separately, boil maple syrup with 6 cups of water and salt. Add farro and cook until water absorbs and farro is tender. Set aside to cool.

Maple-Chili Vinaigrette

Ingredients:
1 Tbs maple syrup
1/2 cup orange juice
1 tsp Dijon mustard
salt
crushed red pepper

Directions:
Mix maple syrup, mustard, salt and crushed red pepper. Whisk mixture with oil until combined.

Combine beets, farro, orange segments and vinaigrette into a mixing bowl and toss gently.
Plate in serving bowl and crumble goat cheese over top and garnish with arugula (optional).