Farro Salad With Sweet Potatoes And Beets

This farro salad is perfect for autumn and winter months when beets and sweet potatoes are in season. It’s hearty and colorful. For a gluten-free version substitute quinoa.

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INGREDIENTS

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INSTRUCTIONS

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Meanwhile, cook the farro according to package instructions. Drain off any excess water and let cool.

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Place a bed of arugula in a salad serving bowl or platter. Arrange the roasted veggies, farro, pepitas, and cranberries on top.

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When you're ready to eat, very gently toss the salad together or scoop directly onto plates.

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Farro Salad With Sweet Potatoes And Beets

This farro salad is perfect for autumn and winter months when beets and sweet potatoes are in season. It’s hearty and colorful. For a gluten-free version substitute quinoa.

INGREDIENTS

- Beets - Sweet potato - Red onion - Extra virgin olive oil - Quick cooking farro - Water - Baby arugula - Roasted pepitas - Dried cranberries

INSTRUCTIONS

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat the beets, sweet potatoes, and onion slices separately with olive oil.

Meanwhile, cook the farro according to package instructions. Drain off any excess water and let cool.

Place a bed of arugula in a salad serving bowl or platter. Arrange the roasted veggies, farro, pepitas, and cranberries on top.

When you're ready to eat, very gently toss the salad together or scoop directly onto plates.

For more recipes, visit Yummy Mummy Kitchen!

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