Roasted Beet Farrotto
Preheat the oven to 400F.
Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil, and roast until tender, about 40 minutes. When cool enough to handle, peel the beets and cut each in half, then cut into half-moon slices about ¼-inch thick. Place the slices in a bowl and gently toss with the pomegranate molasses and so. Set aside.
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby and cook the farro in the boiling water until tender yet not completely cooked, about 20 minutes. Drain the farro and place it in a sauté pan with the chicken stock. Add the sliced beets and toss over high heat until most of the chicken stock has been absorbed and the farro is completely cooked through, about 3 minutes. Adjust the seasoning with salt and pepper, grate the Parmesan over, and serve immediately.