lunch
Roasted Beet & Farro Bowl with Pomegranate
Farro is an ancient grain with a nutty chew; pomegranate seeds add a jewel-like freshness and antioxidants. A nourishing grain bowl that looks as good as it tastes.
10 min prep · 25 min cook · 35 min in total · serves 2
What you need
- 150g farro (or spelt/barley), cooked
- 4 small beet, roasted and quartered
- 3 tbsp pomegranate seeds
- 30g walnuts
- 80g arugula or spinach
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 3 tbsp olive oil
What to do
- 1Cook farro per packet; cool.
- 2Roast beet with oil at 200°C / 400°F for 20 min.
- 3Whisk balsamic, honey, and oil.
- 4Combine farro, leaves, beet, pomegranate, and walnuts; dress.
