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Perimenopause Fitness App
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Farro Salad with Roasted Root Veggies

Dinner
Lunch

About this Recipe

Let this be your main dish... and let the veggies shine. The farro brings hearty, feel-good satisfaction (even the littlest eaters tend to approve!). Feel free to swap in any seasonal root veggies you find at your local grocery store—this one’s flexible and forgiving.

Ingredients

3 cups Water
4 1/2 teaspoons Kosher Salt (divided, plus more to taste)
1 1/2 cup Farro (Uncooked pearled)
3 medium Carrots (peeled and cut into smaller pieces)
3 medium Parsnips (peeled, cores removed and thrown out, and cut into small pieces)
1 small Yellow Onion (cut into small pieces)
1 1/2 cups Celery root (peeled and chopped into small pieces)
6 tablespoon Olive Oil (divided)
1/4 cup Flat Leaf Parsley (plus more for garnish)
3 tablespoons Red Wine Vinegar (plus more to taste)
1/2 teaspoon Black Pepper (plus more to taste)

20m

Prep

55m

Cook

4

Servings

About this Recipe

Let this be your main dish... and let the veggies shine. The farro brings hearty, feel-good satisfaction (even the littlest eaters tend to approve!). Feel free to swap in any seasonal root veggies you find at your local grocery store—this one’s flexible and forgiving.

Ingredients

3 cups Water
4 1/2 teaspoons Kosher Salt (divided, plus more to taste)
1 1/2 cup Farro (Uncooked pearled)
3 medium Carrots (peeled and cut into smaller pieces)
3 medium Parsnips (peeled, cores removed and thrown out, and cut into small pieces)
1 small Yellow Onion (cut into small pieces)
1 1/2 cups Celery root (peeled and chopped into small pieces)
6 tablespoon Olive Oil (divided)
1/4 cup Flat Leaf Parsley (plus more for garnish)
3 tablespoons Red Wine Vinegar (plus more to taste)
1/2 teaspoon Black Pepper (plus more to taste)

Preparation

Step 1

Pre heat oven to 350 degrees. Bring 3 cups of water to a boil over medium-high heat.

Step 2

Stir Farro into the boiling water. Cover and reduce heat to low for about 25-30 minutes or until farro is tender and water is mostly absorbed. Remove from heat and let stand COVERED for about 10 minutes.

Step 3

While farro cooks…
toss together carrots, parsnips, onion, celery root, a splash of olive oil and 2 teaspoons salt on a rimmed baking sheet. Roast in preheated oven about 25-30 minutes, until softened.

Step 4

Drain any extra water from the farro. In a large bowl add chopped parsley, vinegar, pepper, and roasted veggies (with any excess oil from the sheet pan) to the farro. Add remaining 1/2 teaspoon salt.

Step 5

Let stand at room temp for about 15 minutes and up to 3 hours.

Step 6

Just before serving, stir in remaining 2 tablespoons oil and season to taste with salt, pepper, and vinegar.