Winter Grain & Roasted Vegetable Salad

By courtneyepowell

Sweet roasted vegetables and winter grains make this healthy tasty salad recipe a keeper!

Ingredients

• 1 3/4 pounds fresh beets with stems and leaves (about 1-bunch)
• 3 tablespoons plus 2 teaspoons olive oil, divided
• 1 tablespoon fresh thyme, chopped, plus 1 sprig
• 2 teaspoons fresh rosemary, chopped, plus 1 sprig
• 1 1/2 teaspoons salt
• 1 pound parsnips, peeled and diced into 1-inch pieces
• 3/4 cup pearled farro (such as Natures Earthly Choice)
• 3/4 cup quick-cooking bulgur wheat (such as Bobs Red Mill)
• 1 medium onion, diced
• 1/2 cup pecans, chopped
• 1/2 teaspoon black pepper
• 2 ounces soft goat cheese

Details

Servings 6
Preparation time 10mins
Cooking time 75mins

Preparation

Step 1

Heat oven to 425°F.

Trim beet stems and leaves; set aside. Scrub beets and dry; quarter and toss with 1 tablespoon of the oil, one sprig each of the thyme and the rosemary, and 1/4 teaspoon of the salt. Wrap tightly in foil and place packet on a baking sheet. Toss parsnips in 1 tablespoon of the oil and 1/4 teaspoon of the salt; place unwrapped next to beets. Roast at 425°F for 35 to 40 minutes or until fork-tender.

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.

In a medium lidded pot, combine farro, bulgur and 5 cups water. Cover and bring to a boil; reduce heat to medium-low. Simmer 15 minutes or until grains are cooked. Drain and rinse under cold water. Stir into bowl with beets and parsnips.

Meanwhile, remove beet greens from stems; roughly chop greens and cut stems into 1-inch pieces. Wash well. Add 1 tablespoon of the olive oil to a large skillet. Stir in beet stems; cook 6 minutes. Add onion and remaining 1 tablespoon thyme and 2 teaspoons rosemary; cook 5 minutes. Stir in beet greens; cook 3 minutes or until greens are wilted. Season with 1/4 teaspoon of the salt. Stir into bowl with grains and roasted vegetables. Mix in pecans, remaining 2 teaspoons olive oil and 3/4 teaspoon salt and the pepper. Crumble goat cheese over each serving.