Tuesday, March 20, 2012

Farro Salad with Roasted Rutabaga and Carrot


I am so done with rich gratins and heavy stews. It is that time of year where I fiercely crave lighter, delicate flavors and yearn for simple cooking with vegetables that taste their very best with very little cooking. But this pile of rutabagas and turnips from my CSA box keep staring me, daunting me with their hearty, winter skins and need for endless cooking. Juxtaposed with the root vegetables the bundle of bright green asparagus feels like such a tease.

Convinced that spring is indeed just around the corner, I turned to my favorite whole grain farro and  created a farro salad with roasted rutabaga and spring carrots. It was my attempt to transform a starchy root vegetable into a spring inspired salad.



You may remember from a previous post, that root vegetables like turnips and rutabaga contain nutrients like fiber, magnesium, potassium, thiamin, vitamin B6, and vitamin C. In addition, turnips are high in calcium and rutabagas are packed with vitamin A.

I don't need to tell you that carrots are good for you, but did you know carrots contain carotenoids which the liver converts to vitamin A an essential nutrient for your skin, teeth, and immune system? Carrots are also a good source of vitamins C and K, potassium, and dietary fiber. And we have all heard that carrots are good for your eyes- indeed vitamin A deficiency can cause night blindness!

You could serve nutrient-rich farro salad on a bed of arugula or with mixed greens. The recipe is vegan as it is presented, but you could add feta or ricotta salata to it if you wish.

I love this salad room temperature, cold, and warm and it makes for an excellent lunch option.



Farro Salad with Roasted Rutabaga and Carrot
2 medium sized rutabagas, peeled and diced into 1/2" pieces
1 bunch small carrots, peeled and diced into 1/2" pieces
2 tbsp olive oil
sea salt
fresh ground black pepper
1 cup farro

for dressing
2 tsp red wine vinegar
2 tbsp olive oil
1 shallot, minced
1 large clove of garlic, minced
sea salt
pepper

lemon wedges for serving

Preheat oven to 400.

Spread rutabaga and carrots on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, season with sea salt and pepper. Use your hands to toss and coat well. Roast 30 to 40 minutes, until rutabaga is tender, shaking the pan once or twice while roasting.

Meanwhile bring 4 cups of water to a boil, add salt, and add 1 cup of farro. Bring to a simmer, cover, and let cook for 45 minutes, or until tender. Check often and add more water if necessary.

In a small bowl, whisk together the red wine vinegar, shallot, and garlic. Whisk in olive oil and season with sea salt and pepper.

Drain the farro well and transfer to a large bowl. Add roasted rutabaga and carrots and pour in dressing. Toss to combine well. Taste and adjust seasoning as needed.

Serve with lemon wedges.

Variations: Can add crumbled feta, ricotta salata, toasted walnuts, and/or fresh chopped parsley.

2 comments:

  1. Yum! Just had this at Urban Union "Farro & Arugula Salad: mint, lemon, shaved reggiano parmesan" and totally thought of you. Spring veggies are coming! L is already on the hunt for ramps!

    ReplyDelete
  2. Olive oil heated over 275 gives off corsagentics not good just smoke cigs are eat a lot of smoked foods, for the healthy eaters

    ReplyDelete

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