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Tuscan Farro Salad | With Oven-Roasted Beetroot
(0)
40 min
Under an hour
Gurkerl Küche
Herzhafter toskanischer Getreidesalat für den goldenen Herbst: Nussiger Farro (Dinkelreis) trifft auf im Backrohr karamellisierte Rote Rüben, cremigen Ziegenfrischkäse, knackige Walnüsse und ein edles Balsamico-Honig-Dressing. Eine vollwertige, wärmende Hauptspeise voller Aroma!
Ingredients
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Peel the fresh beetroot and cut into approx. 1.5 cm cubes. Finely chop the garlic. Toss the beetroot cubes on the baking tray with 2 tbsp of olive oil, the garlic, plucked thyme leaves, and a pinch of salt and pepper.
Roast in the preheated oven for about 25–30 minutes until the beetroot is tender and lightly caramelized at the edges. Then allow to cool briefly.
Chef's tip
Tip: For an even more aromatic flavour, you can finish the salad with a little finely grated organic lemon zest.
Meal Prep Tip: Farro and roasted beetroot are great for preparing the day before. Add the rocket and fresh goat's cheese just before serving.
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