Simple and healthy farro and roasted beetroot salad with a fresh yogurt and mint dressing.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Ingredients
3-4beetrootpeeled and quartered
2-3cupsfarrocooked to packet instructions
3/4cupplain yogurt
1tspsumac
1lemon juiced
Bunch of dill and mint
Pepper
Salt
½pomegranate - seeds only!
1tspHoney
1TbspOlive Oil
Two sprigs of thyme
Instructions
Heat your oven to about 180C. In a bowl, mix the beetroot, olive oil and honey. Season to taste with some salt and pepper. Toss to combine with the thyme, and then place on a roasting pan. Roast for about 45-60min, until they are tender. Cool.
Mix the yogurt, with lemon juice, zest and sumac and some pepper.
On a plate, layer your fresh cooked (read hot!) farro, followed by your roasted beetroot. Drizzle the yogurt dressing over top. Finally, sprinkle over the pomegranate, dill and mint. Serve quick.