Harvest Roasted root vegetable salad with farro is a hearty and healthy dish. Tender beets, yams, kale, and farro are tossed in a fresh lemon garlic dressing.
We are getting oh so close to the official start of fall, and I am so ready to get my oven operating around the clock, how about you? Some of the essential foods of the fall are root vegetables, and one of the best ways to prepare them is just roasting in a super hot oven. I like a combination of earthy yams, red and golden beets.
The roasting enhances the flavor of the vegetables, making them tender with a hint of sweetness. One way to boost the health benefits of these veggies are to toss them with fresh kale and lemon garlic dressing, yum! This harvest roasted root vegetable salad has all of the elements of good autumn-inspired flavors, so satisfying and healthy, you’re in for a treat!
Oh, beets. I wasn’t always fond of you, especially when I thought your existence merely came from opening up a can. I was about 12 years old when I tried my first “real” fresh bite from a garden roasted beet. I was apprehensive at first but was transitioning out of my picky phase and willing to give it a try. I was blown away by how tender and sweet beets could be, and I’ve been a big fan ever since! I chose to use a combination of red and golden beets because they have slightly different flavors, and I love the pop of colors in the salad.
So what other goodies are packed into each bite of this salad? It’s all about balancing different textures and tastes. There is sweet-tart dried cranberries, crunchy salted Marcona almonds, tender baby kale and wholesome farro. Each colorful forkful is nutrient packed and full of flavor.
So if you’ve taken a peek at the recipe, you’ll see that one step is to roast whole garlic cloves with the root vegetables. Roasted garlic is foodie gold! It creates this buttery texture with sweet and earthy notes, instead of the strong sting from raw garlic. The roasted garlic gets whisked together with fresh lemon, parsley, chives, olive oil and a pinch or salt and pepper. Simple, fresh and a bright dressing for your hearty salad.
This salad is one of those meals that is guilt free, flavor and nutrient packed! I’ve been adding farro to as many dishes that I can because it’s high in fiber and a good source of iron and protein, nutrition. My family enjoyed this salad with a lean pork tenderloin, and it was such a satisfying meal. Happy eating!
What are the different ways to cook beets?
Depending on how much time you have or flavor and texture you desire, you can cook beets in four ways; fast, slow roast, boil, or steam. Slow roasting whole beets at 425°F for 45 to 60 minutes yield a fork tender product that still needs peeling once cooled. To speed this up, you can peel and cut the beets into 1/2-inch cubes with oil, salt, and pepper like in this recipe at 425°F for 20 to 25 minutes. A little bit messier but much quicker. An even faster method is cutting the beets in 1-inch cubes and boiling them in salted simmering water for 15 to 20 minutes until tender. Lastly, you can also steam 1/2-inch cubes for 15 to 20 minutes until tender. (Source: Martha Stewart)