Winter Grain and Roasted Vegetable Salad

Makes 6
Prep 20 m
Roast 40 m
Cook 15 m

Ingredients

Directions

  1. 1 of 4 Heat oven to 425 degrees . Trim beet stems and leaves; set aside. Scrub beets and dry; quarter and toss with 1 tbsp of the oil, one sprig each of the thyme and the rosemary, and 1/4 tsp of the salt. Wrap tightly in foil and place packet on a baking sheet. Toss parsnips in 1 tbsp of the oil and 1/4 tsp of the salt; place unwrapped next to beets. Roast at 425 degrees for 35 to 40 minutes or until fork-tender.
  2. 2 of 4 Allow beets to cool slightly; carefully peel and discard skins using a paper towel. Dice beets into 1-inch pieces and place in a large bowl with accumulated juices and roasted parsnips.
  3. 3 of 4 In a medium lidded pot, combine farro, bulgur and 5 cups water. Cover and bring to a boil; reduce heat to mediumlow. Simmer 15 minutes or until grains are cooked. Drain and rinse under cold water. Stir into bowl with beets and parnsips.
  4. 4 of 4 Meanwhile, remove beet greens from stems; roughly chop greens and cut stems into 1-inch pieces. Wash well. Add 1 tbsp of the olive oil to a large skillet. Stir in beet stems; cook 6 minutes. Add onion and remaining 1 tbsp thyme and 2 tsp rosemary; cook 5 minutes. Stir in beet greens; cook 3 minutes or until greens are wilted. Season with 1/4 tsp of the salt. Stir into bowl with grains and roasted vegetables. Mix in pecans, remaining 2 tsp olive oil and 3/4 tsp salt and the pepper. Crumble goat cheese over each serving.
Nutrition Information for Winter Grain and Roasted Vegetable Salad
Servings Per Recipe: 6
Per Serving: 426 kcal cal., 18 g Fat, total, 815 mg sodium, 0 null Mark as Free Exchange, 15 g fiber, 12 g pro., 3 g sat. fat, 59 g carb., 4 mg chol.