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Roasted Beet & Farro Bowl with Pomegranate

Earthy farro with roasted beetroot, pomegranate, walnuts, and a balsamic-honey dressing.

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Method

  1. 1Cook farro per packet; cool.
  2. 2Roast beetroot with oil at 200°C / 400°F for 20 min.
  3. 3Whisk balsamic, honey, and oil.
  4. 4Combine farro, leaves, beetroot, pomegranate, and walnuts; dress.

Why it might be useful today

A gentler plate for days when digestion is already taking up space.

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.

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