Tuscan Farro Salad | With Oven-Roasted Beetroot

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Peel the fresh beetroots and cut into bite-sized wedges. Peel the red onion and cut into thin wedges.

Rinse the farro (spelt grains) under cold water in a fine-mesh sieve. Bring to a boil in a pot of lightly salted water and simmer covered over medium heat for about 20–25 minutes until al dente. Then drain and let steam off until lukewarm.

Spread the beetroot and onion wedges on the prepared baking sheet. Drizzle with 1 tbsp extra virgin olive oil, scatter the fresh thyme leaves over top, and season with a pinch of fine salt and ground black pepper. Roast in the preheated oven for approx. 25–30 minutes until the beetroots are tender and lightly caramelised. Add the walnut kernels to the baking sheet for the last 4 minutes of baking.