Dinner Tonight: Farro Salad with Roasted Kale and Beets

Name: Dinner Tonight: Farro Salad with Roasted Kale and Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 beets, peeled and thinly sliced on a mandoline; 454 grams farro (pearlized); 3 cloves garlic, thinly sliced; 85 grams fresh goat cheese; 2 bunches kale, tough ribs removed and leaves roughly torn; 2 Tbsps lemon juice from 1 lemon; 3 Tbsps olive oil; 4 servings Salt and freshly ground black pepper to taste

Dinner Tonight: Farro Salad with Roasted Kale and Beets might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 611 calories, 19g of protein, and 17g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up beets, olive oil, salt and pepper, and a few other things to make it today. To use up the farro you could follow this main course with the Easy Apple Strudel as a dessert.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F.

Equipment you will use

Oven

Spread beets, kale, and garlic on rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Spread

Beet

Kale

Equipment you will use

Baking Sheet

Meanwhile, cover farro with cold water in medium saucepan, season with salt, and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 30 minutes.

Ingredients you will need

Farro

Water

Salt

Equipment you will use

Sauce Pan

Drain excess water, then add roasted vegetables and toss to combine. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese and serve hot or warm.

Ingredients you will need

Goat Cheese