Chard, Farro, & Crispy Beet Root Salad

With Spring comes the opportunity to get more colors back on your plate. I took full advantage here with this...salad? That's what I'll characterize this collection of ingredients assembled as a nod to Spring. I wanted to put my compote in a space compotes don't usually occupy, so here we are using the strawberry-rhubarb compote meant for desserts and pastries doubling as the backbone for a heavy, acidic, yet sweet salad dressing. Golden beetroot is fried for texture and a little guilty pleasure. They taste like salt and vinegar chips to me!

Did I mention this dish was vegan and vegetarian friendly? Great. The components seem cumbersome to prepare but there aren't as many moving parts as it seems. The chard and asparagus can be prepared in the same steamer basket, and the farro grain doesn't need much tending to after going in the saucepan. You'll need to watch the beetroot closely to ensure the sugars don't burn when frying. After that you're ready for a light lunch, diet friendly dinner, and did I mention this was Vegan? Great.
 
Ingredients:
1 bunch red chard
3/4c farro
1/2c vegetable broth
2 golden beetroot
1/2 bunch asparagus
2 tbsp strawberry-rhubarb compote
fresh strawberries (garnish)
1tbsp balsamic vinegar
1tbsp peanut oil, plus more for frying

Directions:

Farro:

1. Bring the vegetable broth to a boil in a medium sauce pan, then stir in the farro. Reduce heat to low and simmer until farro is tender when chewing. About 20 minutes. Add water if needed as your farro cooks through. 

Asparagus:

1. Snap one of your asparagus stalks by hand. Notice where the break is, and chop the rest with your knife at the sam length. 
2. Place a 1/2 inch of water in a large pot over medium heat. Using a steamer basket or colander, steam your asparagus until bright green and barely tender. About 5-8 minutes depending on the thickness of your asparagus spears, then remove immediately to a bowl of iced water. 
3. Once cooled, chop the asparagus, season with kosher salt, pepper, a dash of oil and set aside.

Beet Root:

1. Wash the beetroot off with a damp paper towel and peel the outer-layer away.
2. Slice beetroot thin. Heat enough peanut oil to cover 1/2 an inch of a small pan over medium heat.
3. Fry the beetroot until crispy, making sure the root does not brown. About 4-5 minutes. Season with kosher salt immediately after removing from oil. Set aside

Chard:

1. Run the chard under gently running water to remove any dirt and debris. Remove the stems from the chard and chop into 1/2 inch thick strips. 
2. Steam the chard in the same basket or colander as the asparagus until the chard is fork tender. Remove from the pot and set aside. 

Dressing:

1. Mix together compote, balsamic vinegar, and peanut oil (1 tbsp). Season with kosher salt and black pepper to taste. 

Assemble/Serve:

1. Serve chard and farro warm. Plate with beetroot, asparagus, and dressing at room temperature. Garnish with fresh, sliced strawberries!