Farro salad with roasted root vegetables is a hearty and healthy dish. Tender beets, sweet potatoes, greens, and farro are tossed in a fresh lemon garlic dressing.
ingredient
- 1 pound sweet potato, or yams, peeled and cut into ½-inch cubes
- 5 cloves garlic, peeled
- 1 pound beets, peeled and cut into ½–inch cubes
- 2 tablespoons olive oil, divided
- kosher salt, as needed
- black pepper, freshly ground, as needed
- ½ cup pearled farro, uncooked
- 1 cup water
- 2 cups salad greens
- ¼ cup dried cranberries
- ¼ cup sliced almonds
- ½ cup lemon juice, plus zest
- 2 tablespoons honey, or pure maple syrup
- ½ cup extra-virgin olive oil
- 1 tablespoon chives, thinly sliced
Directions
- Preheat oven to 425°F. Line two small baking sheets with foil.
- In a medium-sized bowl, toss sweet potatoes and garlic cloves with 1 tablespoon of olive oil, season with salt and pepper. Arrange onto one of the baking sheets in a single layer.
- Add beets to the same bowl, toss with 1 tablespoon of olive oil, season with salt and pepper. Arrange on the other baking sheet in one layer.
- Roast vegetables, turning over once halfway through cooking, about 20 minutes until tender. Reserve roasted garlic in a small bowl.
- Cook farro in a medium saucepan with water. Bring to a boil, cover and reduce the heat to low, cook until tender but not mushy, about 20 minutes. Drain and cool.
- In a serving bowl add salad greens. Top with roasted sweet potatoes and beets, cranberries, and almonds.
- Add roasted garlic, lemon juice, zest, and honey to a blender. Mix until smooth.
- Slowly drizzle in the ½ cup of olive oil into the blender while running until a smooth and slightly thickened dressing is formed. Taste and season with salt a pepper. Whisk in chives.
- Add the lemon garlic dressing to the salad and toss.
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