Root Veggie Salad + Rosemary Tahini Dressing
Let’s root to rise with this root vegetable salad complimented by a creamy, herby dressing.
Equipment
- Oven
- Stove
Ingredients
Root Veggies:
- Golden Beets (skins removed & cut into rounds)
- Parsnips (skins removed & cubed)
- Turnips (skins removed & cubed)
- EVOO
- Salt & Pepper
Prep the Grains:
- 1 Cup Farro (dry)
- 2 ¼ Cups Water
Rosemary Tahini Dressing (enough for a few salads!)
- 1/4 Cup Tahini
- 2 Cloves Garlic
- 1/2 Lemon (juiced)
- 2 tsp Apple Cider Vinegar
- 1 Tbsp Rosemary (fresh - finely chopped)
- ~6 Tbsp Water (to thin - add or remove to find a consistency you prefer!)
- Pink Himalayan Salt
Build the Salad:
- Arugula
- 1/4 Cup Farro (cooked)
- Root Veggies
- 1/4 Cup Almonds (raw - sliced)
- Rosemary Tahini Dressing
Instructions
Root Veggies:
- Preheat the oven to 400°F
- Prep the veggies by removing the skins and cutting as noted above
- Add to a bowl with EVOO, Salt & Pepper - toss until coated
- Spread veggies on a baking sheet and cook in the oven for ~25 minutes - until golden with slightly crispy edges
Prep the Grains:
- Add dry farro and water to a saucepan over high heat
- Bring to a boil and reduce to a simmer for ~25 mins until all water is absorbed
Rosemary Tahini Dressing (enough for a few salads!)
- Add all ingredients to a jar and shake to combine
Build the Salad:
- Start with the base and add each layer on top -showing off those root vegetables for all to see!