Roasted Root Vegetable Farro Salad

Salad:

• ½ Pound-Farro-or barley, bulgur wheat or your favorite grain, rice or pasta
• ¼ Cup-Carrot-peeled, medium dice
• ¼ Cup-Parsnip-peeled, medium dice
• ¼ Cup-Red Beet-peeled, medium dice
• ¼ Cup-Turnip-peeled, medium dice
• 6 Cloves-Fresh Garlic-skin on
• 1 Cup-Spinach-Chopped
• 8-10 Each-Sun-Dried Tomatoes-packed in oil, sliced in thin strips
• To Drizzle-Reserved Sun-Dried Tomato Oil
• To Taste-Kosher Salt/Black Pepper
• To Drizzle-White Balsamic Vinegar

Directions

1. Preheat oven to 400 degrees
2. Soak Farro for 25 minutes in cold water, while starting on roasted vegetables.
3. Place beets in a double layered piece of aluminum foil.
4. Drizzle with a little of the sun-dried tomato oil, season with salt/pepper.
5. Fold up edges, add garlic cloves on top, add ¼ cup of water, sealed foil tightly and place on an iron skillet.
6. Place carrot, parsnip, turnip in a mixing bowl, drizzle with sun-dried tomato oil and season with salt/pepper.
7. Add vegetables to skillet, place in oven and roast, stirring occasionally until tender, about 30 minutes.
8. Leave foil pack of beets and garlic sealed during roasting.
9. While roasting vegetables drain farro and place in a stock pot.
10. Cover with about 5 cups of water, bring to a boil, leave uncovered.
11. Lower heat and simmer for 25-30 minutes, Farro should be soft but still have a slight chew.
12. Remove vegetables from oven, open foil pack remove garlic and set aside.
13. Place roasted vegetables in a mixing bowl, drizzle with a little vinegar.
14. Squeeze garlic out of skin, place in bowl with vegetables, stir and cover to keep warm.
15. Drain farro, place in a mixing bowl with roasted vegetables, add spinach, sun-dried tomatoes stir to combine.
16. Drizzle with a little more sun-dried tomato oil, vinegar to taste.
17. Season with salt and pepper to taste, stir to combine and serve.