Farro, Kale, Chickpea And Roasted Beet Salad

Servings
Prep Time Cook Time
3  10 min 25 min

INGREDIENTS INSTRUCTIONS

15 oz can of beets drained Step 1

2 TBSP olive oil divided Preheat your oven to 425 F
salt and pepper to taste
sub quinoa, wild rice, grain of
Step 2
3/4 cup farro your choice FOR THE BEETS: Add the beets to a bowl with 1 TBSP
6 cup kale chopped olive oil, salt and pepper to taste. Toss well to coat,
then pour onto a baking sheet. Bake for 20-25 minutes
15 oz canned chickpeas rinsed and drained until the edges are darker in color and the beets have
1 cup non-dairy cheese omit if needed shrunk in size a bit.
3/4 cup dried cranberries sub golden raisins
sub chopped almonds,
Step 3
3/4 cup pepitas walnuts FOR THE FARRO: Add the uncooked farro to a pot with
2 cups of water. Bring to a boil, then cover and reduce
to a simmer and cook for 15 minutes. At this point the
farro should be tender and a little chewy (if it's not
keep cooking it and add more water if needed). If
there's extra water an the farro is done, just drain it (like
pasta).

Step 4
FOR THE KALE: Add the kale to the largest bowl you
have with a generous tablespoon of olive oil and a
large pinch of salt. Use your fingers to "massage" the
kale for about 5 minutes. This makes it a lot easier to
eat!

Step 5
Assembling the salad: To the bowl with the kale, add
the roasted beets, cooked farro, drained chickpeas,
dairy-free cheese crumbles, and dried cranberries. Toss
well with a wooden spoon or your hands. Then divide
the salad between three meal prep containers. Top
with pepitas and more cheese if desired!