Description
A delightful Farro Salad with Roasted Vegetables that combines hearty grains with vibrant, roasted veggies, perfect for any occasion.
Ingredients
Scale
- 1 cup farro
- 2 medium carrots, peeled and diced
- 2 medium beets, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 medium red onion, diced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh herbs (such as parsley or thyme), chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced carrots, beets, sweet potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
- While the vegetables are roasting, rinse the farro under cold water. In a medium saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside.
- In a large mixing bowl, combine the cooked farro and roasted vegetables. Drizzle with the remaining tablespoon of olive oil and the balsamic vinegar. Add the chopped fresh herbs and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Transfer the farro salad to a serving dish or individual bowls. Drizzle with a little extra balsamic vinegar if desired, and enjoy warm or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- For freezing, omit fresh herbs and delicate ingredients.
- Reheat gently in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Farro Salad, Roasted Vegetables, Healthy Salad, Vegan Recipe