Beet Farinata

beet farinata in skillet
Photo: Dana Gallagher
Prep Time:
20 mins
Total Time:
1 hr 50 mins
8 to 10 Serves

You can use any beets you like to top these Ligurian-style savory chickpea pancakes, but the Chioggia variety makes an especially pretty presentation. Consider serving our Swiss chard and ramp versions as well for farinata three ways!


  • 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 (½ teaspoon)

  • 1 teaspoon fresh lemon juice

  • ½ cup fresh basil leaves

  • Flaky sea salt, such as Maldon


  1. 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.

  2. Toss together beets, anchovy, lemon juice, and basil.

  3. 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.

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