Roasted Heirloom Carrot & Farro Salad over Beet Hummus

Vegetable-Centric, Flavor-Forward

As the spotlight more frequently shines on plant-based foods, produce is a crucial component to building a trending menu. Vegetables offer a plethora of options when it comes to showcasing your culinary artistry. A deep char can add an unexpected depth of flavor while beet purees offer a pop of bright color and aesthetic appeal. Consider both the color palette and seasonality of your produce for the greatest appeal and profit margins.

Pairing your vegetables with on trend ingredients and flavor is essential to attracting customers. Ancient grains such as farro, quinoa, and millet appeal to vegetarian and health-seeking individuals. Organic and alternative flours are great options for creating a specialty bread that delivers on quality and novelty. In the recipe below, we pair a carrot and farro salad with socca, a gluten-free flatbread made with organic chickpea flour. Additions like za’taar, an earthy spice mix of Mediterranean herbs, impart worldly flavor that will set your menu apart.

 

 

Roasted Heirloom Carrot & Farro Salad over Beet Hummus with Organic Socca Flatbread
Roasted heirloom carrots tossed with farro and chard over beet hummus and served with organic socca
Servings
4
Servings
4
Roasted Heirloom Carrot & Farro Salad over Beet Hummus with Organic Socca Flatbread
Roasted heirloom carrots tossed with farro and chard over beet hummus and served with organic socca
Servings
4
Servings
4
Ingredients
Heirloom Carrot & Farro Salad
Beet Hummus
Organic Socca Flatbread
Servings:
Units:
Instructions
Heirloom Carrot & Farro Salad
  1. Heat farro and water to a boil in a saucepan over a high heat; reduce heat to low. Cover and simmer until farro is tender, about 25 minutes; drain if necessary. Spread farro on a parchment-lined sheet tray; refrigerate to cool. Makes about 3 cups.
  2. Toss carrots with remaining ingredients in a bowl; roast on a sheet tray at 425°F until carrots are tender and slightly charred, about 45 minutes. Refrigerate in an airtight container up to 6 days.
Beet Hummus
  1. Purée all ingredients, except oil, in a food processor until almost smooth, about 5 minutes. With food processor running, slowly add oil in a steady stream to emulsify. Refrigerate in an airtight container up to 6 days. Makes about 2½ cups.
Organic Socca Flatbread
  1. Whisk chickpea flour, water, 1½ tablespoons oil and salt in a bowl until smooth; cover and let stand 30 minutes.
  2. Heat a 10-inch cast iron skillet over medium heat until barely smoking; add 1 teaspoon oil and swirl to coat skillet. Pour batter into skillet and tilt to spread batter to edges; broil at 450°F until the socca is blistered and edges are crisp, about 7 minutes.
  3. Transfer to cutting board; cut into 8 wedges. Drizzle with remaining 2 teaspoons oil and season with za’atar. Refrigerate in an airtight container up to 3 days.
For Serving
  1. Heat carrots and flatbread on a half sheet tray at 400°F until warm, about 5 minutes. Toss farro, carrots, chard, oil and sea salt in a bowl. Spread hummus on a serving plate; top with carrot mixture. Garnish with oregano leaves and za’atar; serve with flatbread garnished with yogurt.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Farro #980245

Tri-Color Heirloom Carrots #040657

Garlic Cloves #097210

Olive Oil #038387

Fresh Thyme #097302

Sea Salt #036458

Ground Black Pepper #036411

Ground Sumac #038401

Red Beets #097883

Cooked Chickpeas #220635

Fresh Lemon Juice #028246

Tahini #304782

Ground Cumin #036361

Lemon Zest #096189

Organic Chickpea Flour #012370

Kosher Salt #340657

Za'atar Seasoning #040008

Chard #099561

Coconut Milk Yogurt #044906

Fresh Oregano #097282

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