For the beets:
3 cups Kosher Salt
6 Baby Red Beets, Tops Removed
6 Baby Yellow Beets, Tops Removed
6 Baby Chioggia Beets, Tops Removed
Preheat the oven to 350 degrees F.
Spread the salt on the bottom of a shallow roasting pan.
Place the beets on the salt, and cover the pan with aluminum foil.
Roast the beets for 50-60 minutes or until they are tender.
Peel the beets when they are cool enough to handle and cut in half or quarters.
For the farro:
1/3 cup + 2 tblsps Extra-Virgin Olive Oil
1 Small Yellow Onion, Quartered
1 Small Carrot, Halved
1 Celery Rib, Halved
12 oz. Farro (1 3/4 cups)
5 cups Water
3 tblsps Red Wine Vinegar
In a large saucepan, heat 2 tablespoons of the oil.
Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes.
Add the farro and stir to coat with oil.
Add the water, and bring to a boil.
Cover, and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt.
Cover, and simmer until the farro is al dente, about 10 minutes longer.
Drain the farro, and discard the onion, carrot and celery.
Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper.
Fold in the farro and beets, season with salt and pepper and serve.
For the Swiss chard:
1 large bunch Fresh Swiss Char
1 Small Clove Garlic, Slices
2 tbsp Olive Oil
2 tbsp Water
Pinch Dried Crushed Red Pepper
1 tsp Butter
Rinse out the Swiss chard leaves thoroughly.
Remove the toughest third of the stalk, discard or save for another recipe.
Roughly chop the leaves into inch-wide strips.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper.
Saute for about a minute.
Add the chopped Swiss chard leaves. Cover.
Check after about 5 minutes. If it looks dry, add a couple tablespoons of water.
Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.
Check for doneness after another 5 minutes (remove a piece and taste it).
Add salt to taste, and a small amount of butter.
Remove the Swiss chard to a serving dish.
For the salmon:
1 tsp Olive Oil
4 6-oz Skinless Center-Cut Pieces of Salmon Fillet, about 1 1/4 inches thick
Scant 3/4 tsp Kosher Salt
1/4 tsp Freshly Ground Pepper
Set a large cast-iron skillet over high heat.
When a drop of water skitters on the surface, after about 3 minutes, add the oil.
Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds.
Season the salmon with the salt and pepper and add to the skillet, skinned side up.
Cook until golden brown on the bottom, about 4 minutes.
Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.