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Beet Farinata
Credit:
Dana Gallagher
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 cup chickpea flour
Kosher salt and freshly ground pepper
1 cup lukewarm water
3 tablespoons extra-virgin olive oil
1 cup thinly sliced Chioggia beets (from about three 2-ounce beets)
1 chopped anchovy (1/2 teaspoon)
1 teaspoon fresh lemon juice
1/2 cup fresh basil leaves
Flaky sea salt, such as Maldon
Cook's Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the beet mixture, flaky salt, and pepper right before serving.
Gallery
Beet Farinata
Credit:
Dana Gallagher
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Gallery
Beet Farinata
Credit:
Dana Gallagher
Beet Farinata
Credit:
Dana Gallagher
Beet Farinata
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
prep: 20 mins
total: 1 hr 50 mins
prep:
20 mins
total:
1 hr 50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 cup chickpea flour
- Kosher salt and freshly ground pepper
- 1 cup lukewarm water
- 3 tablespoons extra-virgin olive oil
- 1 cup thinly sliced Chioggia beets (from about three 2-ounce beets)
- 1 chopped anchovy (1/2 teaspoon)
- 1 teaspoon fresh lemon juice
- 1/2 cup fresh basil leaves
- Flaky sea salt, such as Maldon
Directions
In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
Toss together beets, anchovy, lemon juice, and basil.
Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans. Bake until cooked through and golden brown on edges, about 15 minutes. Top each with beet mixture. Season with flaky salt and pepper; serve.
Cook's Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the beet mixture, flaky salt, and pepper right before serving.
Cook’s Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the beet mixture, flaky salt, and pepper right before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Beet Farinata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Beet Farinata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
