Farro salad with roasted root vegetables

Indulge in the hearty goodness of a farro salad featuring a medley of roasted root vegetables. A delectable combination bursting with flavors and textures!

Ingredients:

• 3 cups water
• 4 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 1/2 cups uncooked pearled farro (about 260g)
• 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
• 3 medium parsnips, peeled, cores removed and discarded, and cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups)
• 1 1/2 cups chopped peeled celery root (about 3/4-inch piece)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves, for garnish
• 3 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Instructions:

1. Preheat your oven to 450°F. Boil 3 cups of water with 2 teaspoons of salt in a large saucepan over medium-high heat. Add the farro, cover the saucepan, reduce the heat to low, and cook until the farro is tender and most of the water is absorbed, which takes around 25 to 30 minutes. Remove from heat, keep it covered, and let it sit for 10 minutes.
2. While the farro is cooking, mix together carrots, parsnips, onion, celery root, 1/4 cup of oil, and 2 teaspoons of salt on a baking sheet with edges, ensuring they are spread out evenly. Roast in the preheated oven until the vegetables are tender and lightly browned, approximately 25 to 30 minutes.
3. Remove any excess water from the farro. Combine the farro with chopped parsley, vinegar, pepper, roasted vegetables and any remaining oil from the roasting pan, and the remaining 1/2 teaspoon of salt in a large bowl. Allow it to sit at room temperature for at least 15 minutes or up to 3 hours. Alternatively, cover and refrigerate for up to 3 days. If refrigerated, allow it to sit at room temperature for 30 minutes before serving.
4. Just before serving, add the remaining 2 tablespoons of oil. Adjust the seasoning with salt, pepper, and vinegar to your taste. Top with parsley leaves for garnish.

Summary:

• Calories: 2120 kcal
• Fat: 90 g
• Protein: 50 g
• Carbs: 304 g
• Potassium: 4027 mg
• Magnesium: 567 mg