Description
A delicious and nutritious Roasted Carrot & Beetroot Farro Salad with a creamy tahini dressing, perfect for any meal.
Ingredients
Scale
- 2 cups farro
- 4 cups vegetable broth
- 4 medium carrots, peeled and cut into sticks
- 2 medium beetroots, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- For the tahini dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water (more if needed)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess liquid and set aside.
- On a baking sheet, toss the carrot sticks and beetroot cubes with olive oil, salt, and pepper. Spread them out in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth. Adjust the consistency with more water if needed.
- In a large bowl, combine the cooked farro, roasted carrots, and beetroots. Drizzle with tahini dressing and toss gently to combine.
- Serve warm or at room temperature, garnished with chopped parsley and crumbled feta cheese if desired.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds, such as sunflower seeds or walnuts.
- Substitute quinoa or brown rice for farro if you prefer a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Roasted Carrot & Beetroot Farro Salad, Tahini Dressing, Healthy Salad