Roasted Cauliflower, Beet, and Farro Winter Salad
I don’t seem to have a brain for meal-prep. I’m guilty of wandering the grocery store aisles picking up cold cereal, crackers, a really expensive bar of soap and… little else. I’m notoriously horrible at actually making myself dinner and, as it turns out, scrambled eggs with hot sauce make a tremendously fine dinner meal.
Understanding my shortcomings, and being entirely tired of scrambled eggs for dinner, I’ve discovered that if I have a big bowl of something in the refrigerator, I’m saved.
Something could be a big bowl of Carrot Jalapeño Soup, a big bowl of Apple and Fennel Salad, or something like this… with hearty roasted cauliflower and sweet earthy beets. Farro makes the salad filling and solid.
A big bowl of something. Good, hearty, real food that isn’t scrambled eggs that you can eat straight from the fridge… if you’re into that sort of thing (and we’re all into that sort of thing).
Are you into farro!? It’s a wheat berry that, when boiled, becomes puffed and hearty. It’s full of fiber and hearty carbs that break down slowly and give you sustained energy. I like farro because it’s sturdy enough to live in soups and salad in a big bowl in the refrigerator. It sustains.
Also in our salad: roasted beets, soft and smoky cauliflower, greens, and salty feta.
I love roasted cauliflower. I just really love it.
Roasted beets are cooled and peeled and then it’s bowl time.
All in. All of it IN.
Spinach is a good green for this salad because it can be coated with dressing and still live in the fridge for a few days.
Let’s just accept the fact that beets make everything pink.
Fingers, farro, and everything in between.
Well well well. Look at us not eating just scrambled eggs and hot sauce for dinner. We’re salty, sweet, hearty, and whole. Get yourself a big bowl of something. It’s life-sustaining.
- 2 cups farro
- 3 small beets
- 1 head of cauliflower, cut into small chunks
- coarse sea salt, fresh cracked black pepper, smoky paprika
- olive oil
- 2 handfuls of salad greens, coarsely chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 3 tablespoons coarsely chopped fresh parsley
- 1 teaspoon honey
- splash red wine vinegar
- salt and pepper to taste
- Start by cooking the faro. Bring about 5 cups of water to a boil. Season the boiling water with salt. Add the farro and reduce heat to a simmer. Simmer the farro until puffed and tender, about 20 to 25 minutes. Drain in a colander and rinse with cool water. Set aside.
- Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F.
- Scrub beets and remove the leafy green stems. Place beets in a large piece of foil, drizzle with olive oil, salt and pepper and seal up the foil. Set on a rimmed baking sheet and place on the center rack on the oven to roast until softened through, about 30 minutes depending on the size of your beets.
- On another rimmed baking sheet, scatter cauliflower chunks in a single layer. Drizzle with olive oil, salt, pepper, and paprika. Place on the upper rack of the oven a roast until browned, sizzling, and softened through, about 20 to 25 minutes. Remove from the oven once or twice during roasting to toss and stir the cauliflower.
- Remove both the roasted beets and roasted cauliflower from the oven and allow to rest until cool enough to handle.
- Peel the beets and slice into chunks.
- In a large bowl toss together cooked farro, roasted beets, roasted cauliflower, salad greens, and crumbled feta.
- In a small jar with a tight fitting lid, shake together all of the vinaigrette ingredients. Taste and season.
- Pour the vinaigrette over the salad. Toss and serve.