Ingredients:

  • 2 cups farro
  • 3 small beets
  • 1 head of cauliflower, cut into small chunks
  • Coarse sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Smoky paprika, to taste
  • (for drizzling) Olive oil
  • 2 handfuls of salad greens, coarsely chopped
  • ½ cup crumbled feta cheese
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • ¾ teaspoon honey
  • ½ teaspoon red wine vinegar
  • Salt and pepper to taste

Instructions:

  1. Cook the Farro: Bring about 5 cups of water to a boil. Season with salt. Add the farro and reduce heat to a simmer. Cook until puffed and tender (about 20 to 25 minutes). Drain in a colander and rinse with cool water. Set aside.
  2. Roast Beets & Cauliflower: Place wrapped beets on a rimmed baking sheet in the center rack of the oven; roast until softened (about 30 minutes, depending on size). On another rimmed baking sheet, scatter cauliflower chunks in a single layer; drizzle with olive oil, salt, pepper, and paprika. Roast cauliflower on the upper rack until browned and sizzling (20–25 minutes)—toss once or twice during roasting.
  3. Cool & Prepare Vegetables: Once roasted, allow both beets and cauliflower to cool slightly before handling. Peel beet skins off carefully; slice beets into chunks.
  4. Assemble Salad: In a large bowl combine cooked farro with roasted beets , roasted cauliflower chunks , salad greens ,and crumbled feta cheese .
  5. Make Vinaigrette: In a jar with tight-fitting lid combine all vinaigrette ingredients ; shake well until mixed . Taste vinaigrette for seasoning adjustments if needed.
  6. Serve: Pour vinaigrette over salad mixture ; toss gently before serving .