Roasted Root Vegetable and Farro Salad | Hungry for: Après-ski скачать в хорошем качестве

Roasted Root Vegetable and Farro Salad | Hungry for: Après-ski

Winterize salad with hearty grains. This Roasted Root Vegetable & Farro Salad will keep you fuelled and filled through the winter season. FULL RECIPE BELOW. Check out the entire menu:    • Spiced Chocolate Pudding | Hungry For: Apr...   Shot and Directed by Eric Slatkin Food Stylist: Sienna Degovia - http://www.siennacake.com  Producer: Joanna Gryfe Culinary Assistant: Hannah Canvasser AC: Dylan Neal AC: Matthew Holland Editor: Jacob Metiva MUSIC: “Cradle in Caroline” by Frankie Trumbauer & his Orchestra Courtesy of JSP Records http://www.jsprecords.com/ RECIPE: Roasted Root Vegetable and Farro Salad with Meyer Lemon Vinaigrette | Serves 6   INGREDIENTS -4 small golden beets, scrubbed, quartered -2 medium multi colored carrots, scrubbed, sliced in half and cut into 1 inch chunks -1 medium parsnip, scrubbed, sliced in half and cut into 1 inch chunks -2 shallots, quartered -3 tablespoons extra virgin olive oil -Kosher salt and freshly ground black pepper -1 ½ cup pearled farro, rinsed -½ cup balsamic vinaigrette (store-bought or homemade) -Juice of 1 meyer lemon -3 cups baby arugula -½ cup shelled and salted pistachios , chopped -¼ cup dried cranberries -¼ cup crumbled feta cheese PROCESS -Heat oven to 425 degrees. Line a rimmed sheet tray with foil. -Add beets, carrots, parsnips and shallots to the sheet tray and drizzle with olive oil. -Season with salt and pepper and toss all together with hands. Roast until tender and golden, about 25- 30 minutes. Stir halfway through roasting. Bring a pot of water to boil. Add the farro to a large saucepan of boiling salted water. Cook until tender but still chewy, about 10-15 minutes (depending on brand). Drain well in a colander. In a small bowl whisk balsamic vinaigrette with meyer lemon juice, set aside until ready to use. Add farro to a large serving bowl, toss in the roasted vegetables, arugula. Drizzle with the vinaigrette and toss all together. Top with pistachios, cranberries and feta. Serve room temperature.