Recipe Summary

20 mins
40 mins at 425°
15 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; total fat 18g; saturated fat 3g; cholesterol 4mg; sodium 815mg; carbohydrates 59g; fiber 15g; protein 12g.