For the Salad
4 medium carrots, peeled and cubed
3 large golden beets, peeled and cubed (reserve greens)
1 large sweet potato, peeled and cubed
1.5 cups farro
3 cups water
beet greens (reserved from beets)
1 clove garlic, minced
kosher salt, to taste
For the Vinaigrette
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon white wine vinegar
pinch of salt
Start by preheating the oven to 375 degrees. Add 1.5 cups of dry farro (or other grain of your choice, but I highly recommend farro!) to a saucepan or rice cooker, and combine with 3 cups water to cook.
While the farro cooks, peel and chop the carrots, beets, and sweet potatoes into bite sized pieces. I chose these three root vegetables because they are all earthy, but slightly sweet. I find golden beets to be a little bit sweeter and softer than red beets, but you can use red if that is your preference (just be prepared for your salad to turn purple!).
Rinse and reserve the beet greens, and tear the leaves into bite sited pieces (discard the stems).
Toss the veggies on a sheet pan with olive oil and a sprinkle of salt, and roast for 40 minutes, stirring halfway. They should be soft and browning when ready.
In a small bowl, combine orange juice, olive oil, vinegar, and salt – whisk to combine into a dressing.
Once the farro is fluffy and the vegetables are cooked, heat a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds, then add the beet greens and cook for a few minutes until wilted.
When the greens have wilted, add the farro, vegetables, and dressing, and combine all components until well mixed.
Season to taste with any additional salt, if needed.