Farro Bowl With Roasted Root Veggies and Date Dijon Balsamic Dressing

For the bowl

Preheat oven to 425F

Prepare the vinaigrette: Simply combine all ingredients, and whisk together until the vinaigrette has emulsified. Set aside.

Prepare and roast the vegetables: Thoroughly wash or peel the veggies and cut into two-bite sized chunks.

Toss with 2-3 tbsps olive oil and a sprinkle of salt and pepper.

Place on a parchment-lined baking sheet and roast for 20 mins, flip the veggies, add a little more oil and seasoning, and roast for a further 20 minutes, or until the edges start to brown.

Prepare the Farro: according to the package instructions - don’t forget to rinse the grains with cold water first! 

Prepare the greens (Optional): If you are using beets, save the greens and sautée them now in a little olive oil, salt and pepper. Sauteed kale works nicely as a substitute here

Assemble the Warm Grain Bowl: In a large serving bowl, place the cooked farro and roasted veggies, sauteed greens, walnuts and stir in the vinaigrette slowly - being careful not to overdress. Taste and adjust dressing, salt and pepper. Add crispy chickpeas on top before serving.