Root Vegetable and Farro Salad

I’m not alone in thinking of New Year’s resolutions this time of year, but I am WAY behind and still actively curating my own. It contains the usual suspects: exercise more, eat mindfully, worry less, and breath. This morning I added two more that I think we should all consider: 1. Be kind to yourself and 2. Do what you can, with what you have, where you are (Teddy Roosevelt). I will be striving to accomplish both.

This salad (or side dish) is filling, fresh, healthy, and is a cinch to make. Serves 4-6.


1 celery root (they’re gnarly looking, but don’t be scared!)

1 large carrot

1 green apple

1 golden beet

1 lemon

½ cup farro

1 tsp. kosher salt

1.5 tbsp. of chopped mint

¼ cup EVOO

¼ cup toasted pine nuts

½ cup finely grated Parmesan cheese

Zest the lemon (do this while it’s whole), halve it, and squeeze the juice.

Boil the farro in salted water (salty like the ocean) until tender but still slightly chewy. Just like you would cook pasta. Drain and set aside.

Peel the celery root, carrot, beet, and apple.


Cut the celery root in half Put half in the fridge for another use. Like cubing and roasting with EVOO and salt and pepper. 

Grate the apple first on the largest holes of your grater. Add a bit of the lemon juice to the grated apple so it doesn’t oxidize and turn brown.

Grate the celery root half, beet, and carrot using the same holes as the apple.


Place all three in a large mixing bowl with the apple.

Add the salt, EVOO, lemon zest, lemon juice, mint, pine nuts, and Parmesan cheese. Mix well.









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