Dinner Tonight: Farro Salad With Roasted Kale And Beets Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 400u00b0F. Spread beets, kale, and garlic on rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes.

2. 2

   Meanwhile, cover farro with cold water in medium saucepan, season with salt, and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 30 minutes. Drain excess water, then add roasted vegetables and toss to combine. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese and serve hot or warm.

* Per serving · 4 servings · Values may vary.

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