Roasted Beet, Apple and Farro Salad

Roasted beet and carrot salad with farro

What’s in season?

Beets come in a variety of jeweled colors from deep purple, red and golden to white, pink and even striped. If possible, buy beets with their leafy greens still attached – not only it’s an indicator of the freshest harvest, you can also use the tops in salads or cooked side dishes.

What’s so good?

  • Beets are among the highest vegetable contributors of folate (folic acid), which promotes fertility in both women and men, and encourages heart health.
  • Farro is very high in fiber so it keeps us satisfied longer and is good for the blood-sugar balance.

Roasted Beets, Apple and Farro Salad

  • 2 colorful beets
  • 2 colorful carrots
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 cup cooked farro
  • 1/2 crisp apple
  • 1/4 cup leafy greens (watercress, arugula, spinach, baby kale)
  • 1-2 tablespoons crumbled goat cheese
  • Creamy dressing (optional):
  • 2 tablespoons sour cream
  • 1-2 tablespoons fresh parsley, chopped
  • 2 teaspoons apple cider vinegar
  • 1/2-1 teaspoon maple syrup (to taste)
  • Salt to taste

1. Preheat oven to 375F.
2. Scrub, peel, and cut beets and carrots into wedges, and spread onto a parchment paper covered baking sheet. Drizzle with olive oil and season with thyme, salt and ground pepper. Roast until the veggies are tender when pierced with a fork -- about 15-20 minutes.
3. In a small bowl, mix sour cream, parsley, apple cider vinegar, maple syrup until well combined. Season with salt to taste.
4. In a bowl, combine farro, greens and roasted veggies. Add thinly sliced or cubed apple, sprinkle with goat cheese and drizzle with dressing. Enjoy!