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ROASTED BEET & BRUSSELS SPROUTS FARRO

Ingredients

  • 1 cup farro semi-pearled (if using whole, soak overnight)
  • 2 red beets scrubbed
  • 2 golden beets scrubbed
  • 15 Brussels sprouts trimmed and halved
  • 2 Tbsp avocado oil divided
  • 1 onion sliced thinly

dressing:

  • 4 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 2 cloves garlic crushed
  • 1 1/2 Tbsp chopped fresh thyme or 2 tsp dried thyme
  • 2 tsp chopped fresh oregano or 1 tsp dried oregano
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • fresh ground pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Bring a pot of water to a boil. Add farro. Reduce heat and simmer uncovered for approximately 30 minutes if using semi-pearled variety (follow package instructions). Drain farro and set aside.
  3. Place beets in a square baking dish. Add 1/4 cup water. Cover with tin foil. Roast for approximately 50 min to 1 hour + (depending on the size of your beets). You should be able to pierce the beet with a fork and the skins should peel off easily.
  4. Place Brussels sprouts on a baking sheet. Drizzle 1 Tbsp avocado oil on top and toss well. Season with sea salt and pepper, to taste. Roast with the beets for approximately 30 - 40 minutes, tossing halfway through cooking time.
  5. While vegetables are roasting, heat 1 Tbsp avocado oil in a skillet over medium heat. Add onion. Reduce heat to medium low and cook onions until caramelized and golden brown. Stir occasionally during cooking process.
  6. Make dressing by combining all ingredients. Whisk well.
  7. In a large bowl, combine farro, roasted beets, Brussels sprouts, caramelized onions. Pour dressing on top and toss well.