Saturday, March 14, 2015
1½ cups farro
1 bay leaf
2 lbs assorted root vegetables: carrots, rutabagas, yams, turnips, parsnips, butternut squash, celery root, etc.
1 lg red oinion; peeled and diced
½ C olive oil
10 sprigs fresh thyme
3 oranges, peeled and medium diced*
2-3 T sherry vinegar*
Cook farro in 2 qts well salted water until tender (45 min - 1 hr); drain.
Preheat oven to 425˚. Peel root vegetables; medium dice (½"). Spread in single layer on baking sheet with onion, 2 T oil, and thyme. Roast until tender and slightly browned (20-30 min). Remove from oven. Toss cooked farrow with remaining oil and sherry vinegar. Combine with roasted vegetables and orange pieces.
Salad can be served warm, cold or room temperature.
* When I first tasted this salad at an evening cooking class, I wasn't wild about the orange pieces. (Maybe they'd be okay if they were orange supremes? or the canned mandarin oranges) but the orange flavor was good. I didn't have either, but did have some orange juice. I also didn't have sherry vinegar; I do have a variety of flavored vinegars...worked/tasted fine. :)