Tuscan Farro Salad | With Oven-Roasted Celeriac

Rinse the farro (spelt grains) thoroughly with cold water in a fine-mesh sieve. In a pot, bring to a boil with twice the amount of lightly salted water, cover, and let simmer over medium heat for approx. 20 minutes until al dente. Then drain and let cool until lukewarm.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper. Thoroughly peel the celeriac and cut into approx. 1.5 cm cubes. Peel the red onion and cut into thin wedges. Strip the leaves from the fresh thyme.

Spread the celeriac cubes and red onion wedges onto the baking sheet. Drizzle with 1 tbsp extra virgin olive oil, scatter the fresh thyme over them, and toss with a pinch of fine salt and ground black pepper. Roast in the preheated oven for 20–25 minutes until the celeriac is caramelized golden brown and buttery soft inside.