Source: Family Circle


Recipe Summary test

20 mins
40 mins
15 mins
75 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425°. Trim beet
    stems and leaves; set aside.
    Scrub beets and dry; quarter
    and toss with 1 tbsp of the oil,
    one sprig each of the thyme
    and the rosemary, and 1/4 tsp of
    the salt. Wrap tightly in foil
    and place packet on a baking
    sheet. Toss parsnips in 1 tbsp of
    the oil and 1/4 tsp of the salt;
    place unwrapped next to beets.
    Roast at 425° for 35 to 40
    minutes or until fork-tender.

  • Allow beets to cool slightly;
    carefully peel and discard skins
    using a paper towel. Dice beets
    into 1-inch pieces and place in
    a large bowl with accumulated
    juices and roasted parsnips.

  • In a medium lidded pot,
    combine farro, bulgur and 5
    cups water. Cover and bring to
    a boil; reduce heat to mediumlow.
    Simmer 15 minutes or until
    grains are cooked. Drain and
    rinse under cold water. Stir into
    bowl with beets and parnsips.

  • Meanwhile, remove beet
    greens from stems; roughly
    chop greens and cut stems into
    1-inch pieces. Wash well. Add
    1 tbsp of the olive oil to a large
    skillet. Stir in beet stems; cook
    6 minutes. Add onion and
    remaining 1 tbsp thyme and
    2 tsp rosemary; cook 5 minutes.
    Stir in beet greens; cook
    3 minutes or until greens are
    wilted. Season with 1/4 tsp of
    the salt. Stir into bowl with
    grains and roasted vegetables.
    Mix in pecans, remaining
    2 tsp olive oil and 3/4 tsp salt
    and the pepper. Crumble goat
    cheese over each serving.

Nutrition Facts

426 calories; fat 18g; cholesterol 4mg; saturated fat 3g; carbohydrates 59g; insoluble fiber 15g; protein 12g; sodium 815mg.