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FARRO SALAD WITH ROASTED VEGETABLES

Updated: May 26, 2012 8:04AM



MAKES 6 SERVINGS

3 small beets (1 each red, golden and candy-striped, if
possible)

2 tablespoons olive oil, divided

1 medium carrot, finely diced

1/4 medium red onion, finely diced

1 teaspoon chopped garlic

3 cups cooked and cooled farro (any type)

1 tablespoon chopped parsley

1/3 cup balsamic vinegar

Salt and pepper to taste

Preheat oven to 350 degrees.

Coat the beets with 1 tablespoon olive oil, place in a shallow pan and roast for 45 minutes to 1 hour. Meanwhile, toss the diced carrot, onion and garlic with 1 tablespoon olive oil and roast for 20 to 30 minutes.

Peel and dice the beets and chill all the vegetables. Combine all ingredients, season to taste and serve chilled or at room temperature.

Chef Mike Lodus, East Bank Club

Nutrition facts per serving:

181 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 35 g carbohydrates, 6 g protein, 42 mg sodium, 1 g fiber



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