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Roasted Cauliflower, Beet, and Farro Salad

A hearty grain salad of chewy farro tossed with roasted beets, paprika-roasted cauliflower, salad greens and feta, dressed with a lemon-parsley vinaigrette. It eats well warm or cold and holds up for a few days in the fridge.

Serving Size: 6 · 60 min · salad · vegetarian

Ingredients

For the Salad

  • 2 cup farro
  • 3 beet, small
  • 1 head cauliflower, cut into small chunks
  • coarse sea salt, to taste
  • black pepper, fresh cracked, to taste
  • smoked paprika, to taste
  • 3 tablespoon olive oil, for drizzling over the beets and cauliflower
  • 2 handful salad greens, coarsely chopped
  • ½ cup feta cheese, crumbled

For the Vinaigrette

  • ⅓ cup olive oil
  • ¼ cup lemon juice, fresh
  • 3 tablespoon fresh parsley, coarsely chopped
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • salt and pepper, to taste

Method

  1. Start by cooking the farro. Bring about 5 cups of water to a boil. Season the boiling water with salt. Add the farro and reduce to a simmer. Simmer the farro until puffed and tender, about 20 to 25 minutes. Drain in a colander and rinse with cool water. Set aside.
  2. Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F.
  3. Scrub beets and remove the leafy green stems. Place beets in a large piece of foil, drizzle with olive oil, salt and pepper and seal up the foil. Set on a rimmed baking sheet and place on the center rack on the oven to roast until softened through, about 30 minutes depending on the size of your beets.
  4. On another rimmed baking sheet, scatter cauliflower chunks in a single layer. Drizzle with olive oil, salt, pepper, and paprika. Place on the upper rack of the oven on a roast until browned, sizzling, and softened through, about 20 to 25 minutes. Remove the oven once or twice during roasting to toss and stir the cauliflower.
  5. Remove both the roasted beets and roasted cauliflower from the oven and allow to rest until cool enough to handle.
  6. Peel the beets and slice into chunks.
  7. In a large bowl toss together cooked farro, roasted beets, roasted cauliflower, salad greens, and crumbled feta.
  8. In a small jar with a tight fitting lid, shake together all of the vinaigrette ingredients. Taste and season.
  9. Pour the vinaigrette over the salad. Toss and serve.