Ingredients
Scale
- 2 cups farro
- 4 cups vegetable broth
- 4 medium carrots, peeled and sliced into sticks
- 2 medium beetroots, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup tahini (for the dressing)
- 2 tablespoons fresh lemon juice (for the dressing)
- 1 tablespoon pure maple syrup (for the dressing)
- 2 tablespoons water (or more for desired consistency, for the dressing)
- 1 clove garlic, finely minced (for the dressing)
- Salt and pepper to taste (for the dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, bring the vegetable broth to a boil and add the farro. Lower the heat, cover, and let it simmer for about 30 minutes until the grains are tender. Drain any leftover liquid and set the farro aside.
- On a large baking sheet, combine the carrot sticks and diced beetroots with olive oil, sea salt, and black pepper. Spread them out evenly.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have a lovely caramelized exterior.
- While the vegetables are roasting, prepare the creamy tahini drizzle by mixing together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper in a bowl. Gradually add water until you achieve a smooth, pourable consistency.
- Once the farro and roasted vegetables are ready, combine them in a large mixing bowl.
- Drizzle the tahini dressing over the top and gently toss everything together until well mixed.
- Serve this delightful salad warm or at room temperature, garnished with fresh parsley and crumbled feta cheese if desired.
Notes
- This nutritious dish serves 4.
- Feel free to adjust the consistency of the tahini dressing by adding more water if needed.
- Feta cheese is optional and can be omitted for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg