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Bowl of Farro Salad with Asparagus, Golden Beets and Dill, with Fork
Roasted Veggie Farro Salad with Creamy Dill Tahini Dressing
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This warm farro salad is topped with garlicky roasted asparagus, golden beets, crispy chickpeas and a rich tahini dill dressing.
Course: Entree
Servings: 4
Author: Alissa
Ingredients
For the Roasted Veggies and Chickpeas
  • 4 tsp. olive oil divided
  • 1 lb. asparagus spears trimmed
  • 1 garlic clove minced
  • 2 lb. golden beets
  • 2 cups cooked or canned chickpeas drained and rinsed
  • 1 tbsp. lemon juice
  • salt and pepper
For the Farro Base
  • 1 cup uncooked farro
  • 3 cups vegetable broth
For the Tahini Dill Dressing
  • ¼ cup tahini
  • ¼ cup unflavored soy or almond milk
  • ¼ cup fresh dill
  • 2 tbsp. lemon juice
  • 1 garlic clove
  • ¼ tsp. salt
For Serving
  • 4 cups baby arugula
Instructions
Roast the Veggies and Chickpeas
  1. Preheat oven to 400º.
  2. Toss asparagus spears with 1 teaspoon of olive oil and garlic. Arrange on baking sheet.
  3. Rub beets with 1 teaspoon of olive oil and loosely wrap in foil.
  4. Toss chickpeas with 2 teaspoons of olive oil and arrange on baking sheet. Sprinkle with salt and pepper.
  5. Place asparagus, beets and chickpeas in oven.
  6. Remove asparagus after 15-20 minutes (according to desired tenderness), flipping once during baking. Sprinkle with lemon juice and salt and pepper to taste.
  7. Remove chickpeas after about 30 minutes, when browned and crispy, tossing once or twice during baking.
  8. Remove beets after 40-60 minutes, when easily pierced with fork. Allow to cool, and then gently rub to remove peels. Cut into wedges or slices.
Cook the Farro
  1. While vegetables and chickpeas roast, place farro in medium saucepan with broth. Bring to a simmer, lower heat, and allow to cook at a low simmer until tender, about 30 minutes. Remove from heat and drain.
Make the Tahini Dill Dressing
  1. While vegetables and chickpeas roast, place dressing ingredients into food processor bowl or blended. Blend until smooth, adding water to desired thinness.
Assemble the Bowls
  1. Divide farro among bowls and top with baby arugula, asparagus, beets and chickpeas. Sprinkle with salt and pepper to taste and drizzle with tahini dill dressing.