Food & Cooking Recipes Appetizers Beet Farinata Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 20 mins Total Time: 1 hr 50 mins Yield: 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! 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 (½ teaspoon) 1 teaspoon fresh lemon juice ½ 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. Rate it Print