Toasted farro salad with roasted leeks and root vegetables

Delight in the perfect blend of flavors and textures with this hearty Toasted farro salad featuring roasted leeks and root vegetables. Taste the essence of culinary excellence in every bite.

Ingredients:

• 2 leeks
• 2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons
• 1 large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons
• 1/4 cup extra-virgin olive oil, divided
• Sea salt, to taste
• Ground black pepper, to taste
• 3/4 cup dry farro
• Zest of 1 lemon plus 2 tablespoons juice
• 1/4 cup minced parsley, divided
• 2 tablespoons minced dill, divided
• 1/4 cup crumbled farmer's cheese

Instructions:

1. Preheat your oven to 400° F and adjust the oven shelf to the upper third position. To make cleaning easier, cover a large and a small baking sheet with parchment paper.
2. Remove the tough dark green parts from the leeks, then cut them in half lengthwise. Soak the leeks in water and make sure to rinse off any sand or excess water. Trim off the roots and cut each half into 3-inch pieces. In a medium bowl, mix the leeks with 2 tablespoons of olive oil, sea salt, and pepper. Arrange the leeks on the small baking sheet.
3. Using the same bowl where you seasoned the leeks, combine the turnip and rutabaga slices with 1 tablespoon of olive oil, sea salt, and black pepper. Spread them out on the large baking sheet.
4. Place both baking sheets in the oven and roast for 20 minutes. Flip the turnips and rutabagas halfway through. The leeks will need to roast for 20 to 25 minutes until they are soft with crispy edges. Roast the turnips and rutabagas until their edges turn golden brown, for a total of 30 to 35 minutes.
5. While the vegetables are roasting, prepare the farro. Boil a large pot of salted water over high heat. In a large skillet over medium-high heat, toast the dry farro by shaking the pan frequently until it slightly browns and becomes fragrant, which should take about 2 minutes. Cook the farro in the boiling water for 20 minutes, or until it is still slightly chewy. Drain the farro, season it with 2 tablespoons of lemon juice and 3 tablespoons of chopped parsley, then set it aside.
6. Mix the farmer's cheese with 2 tablespoons of olive oil, lemon zest, sea salt, pepper, and a tablespoon each of minced parsley and dill.
7. To assemble the salad, combine the cooked farro with the roasted turnips and rutabagas. Sprinkle the top with roasted leeks, crumbled farmer's cheese, and the remaining dill and parsley. Gently toss everything together.

Summary:

• Calories: 1479 kcal
• Fat: 62 g
• Protein: 41 g
• Carbs: 213 g
• Potassium: 4003 mg
• Magnesium: 438 mg