Farro Bowl With Roasted Root Veggies and Date Dijon Balsamic Dressing

4 servings
1 hr

Every Tuesday, from June until Thanksgiving, my NYC neighborhood hosts the most beautiful outdoor farmers market, and I love to stock up on their delicious fresh produce and fragrant herbs. Usually by October the temperature starts to drop and my craving for warm roasted root vegetables starts to settle in. This hearty grain bowl with roasted beets and rainbow carrots is one of my favorite seasonal dishes! You could use almost any combination of veggies here, but I love to pair the bold flavor of beets and walnuts with the toothsome texture of the farro. The sweet and tangy Balsamic Date Dijon vinaigrette has a hint of cinnamon which adds a warmth and coziness to the entire dish. *If you are lucky enough to grab a bunch of beets with their greens, this recipe provides a great way to make use of the whole plant. I like to sauté the beet greens and toss them into the bowl with everything else!

Farro Bowl With Roasted Root Veggies and Date Dijon Balsamic Dressing

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

For the Balsamic Date Dijon Vinaigrette

  • 4 tbsps olive oil
  • 2 tbsps balsamic vinegar
  • 2 tbsps dijon mustard
  • 2 tbsps date syrup
  • ½ tsp cinnamon
  • Salt and pepper to taste

For the Farro and veggies

  • 1 c farro or other grain, cooked according to package directions
  • 2 c root vegetables washed/peeled and cut into two-bite sized chunks
  • ½ c walnut pieces
  • 1 tsp garlic salt
  • 4 tbsps olive oil
  • Salt and Pepper

Instructions

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.

Comments

  • Marna Marna on Jun 21, 2021

    The picture of Farro Bowl with Roasted Root Veggies looks like there are also chick peas (garbanzos) in the bowl but they are not listed in the recipe.

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