Farro and Roasted Veggies Grain Bowl
Ingredients
4 beets, scrubbed and trimmed
2 carrots, peeled and cut into ½ chunks
2 Tbsp. olive oil, divided
Salt and pepper
½ red onion, wedged
2 broccoli stalks, cut into florets
1 cup farro
4 oz. BelGioioso Marinated Crumbles Chili Pepper & Garlic Oil cheese
Tzatziki, optional
Directions
Preheat oven to 425°. Wrap beets in foil with a little olive oil, salt and pepper. Set the timer for 50 minutes. Place wrapped beets on rack in preheated oven. Add carrots to a baking sheet, drizzle carrots with oil, salt and pepper and after 10 minutes has elapsed, place in oven. Roast for about 40 minutes until tender. In the last 20 minutes of cooking time, arrange red onion and broccoli on another baking sheet, drizzle and season and add to hot oven, roasting for about 15-20 minutes. When all vegetables are tender and starting to brown, remove from oven. When cooled, carefully unwrap beets. Gently rub surface with a dry paper towel to remove skins.
Prepare farro according to package directions, replacing water with vegetable broth (or add bouillon cube to water) for a richer taste. Transfer farro to a bowl, then add roasted vegetables. Serve and top with Marinated Crumbles and drizzle with flavored marinade oil. If desired, add a dollop of tzatziki. Makes 2-4 servings.