Winterize salad with hearty grains. This Roasted Root Vegetable & Farro Salad will keep you fuelled and filled through the winter season. FULL RECIPE BELOW.
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Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia - [ Ссылка ]
Producer: Joanna Gryfe
Culinary Assistant: Hannah Canvasser
AC: Dylan Neal
AC: Matthew Holland
Editor: Jacob Metiva
MUSIC:
“Cradle in Caroline” by Frankie Trumbauer & his Orchestra
Courtesy of JSP Records
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RECIPE: Roasted Root Vegetable and Farro Salad with Meyer Lemon Vinaigrette | Serves 6
INGREDIENTS
-4 small golden beets, scrubbed, quartered
-2 medium multi colored carrots, scrubbed, sliced in half and cut into 1 inch chunks
-1 medium parsnip, scrubbed, sliced in half and cut into 1 inch chunks
-2 shallots, quartered
-3 tablespoons extra virgin olive oil
-Kosher salt and freshly ground black pepper
-1 ½ cup pearled farro, rinsed
-½ cup balsamic vinaigrette (store-bought or homemade)
-Juice of 1 meyer lemon
-3 cups baby arugula
-½ cup shelled and salted pistachios , chopped
-¼ cup dried cranberries
-¼ cup crumbled feta cheese
PROCESS
-Heat oven to 425 degrees. Line a rimmed sheet tray with foil.
-Add beets, carrots, parsnips and shallots to the sheet tray and drizzle with olive oil.
-Season with salt and pepper and toss all together with hands. Roast until
tender and golden, about 25- 30 minutes. Stir halfway through roasting.
Bring a pot of water to boil. Add the farro to a large saucepan of boiling salted
water. Cook until tender but still chewy, about 10-15 minutes (depending on
brand). Drain well in a colander.
In a small bowl whisk balsamic vinaigrette with meyer lemon juice, set aside until
ready to use.
Add farro to a large serving bowl, toss in the roasted vegetables, arugula.
Drizzle with the vinaigrette and toss all together. Top with pistachios, cranberries
and feta. Serve room temperature.
