Warm Grain Bowl with Roasted Root Veggies, Walnuts, Crispy Chickpeas & Balsamic Date Dijon Vinaigrette BY ANGELA PICKETT Every Tuesday, from June until Thanksgiving, my NYC neighborhood hosts the most beautiful outdoor farmers market, and I love to stock up on their delicious fresh produce and fragrant herbs. Usually by October the temperature starts to drop and my craving for warm roasted root vegetables starts to settle in. This hearty grain bowl with roasted beets and rainbow carrots is one of my favorite seasonal dishes! You could use almost any combination of veggies here, but I love to pair the bold flavor of beets and walnuts with the toothsome texture of the farro and chickpeas. The sweet and tangy Balsamic Date Dijon vinaigrette has a hint of cinnamon which adds a warmth and coziness to the entire dish. If you are lucky enough to grab a bunch of beets with their greens, this recipe provides a great way to make use of the whole plant. I like to sauté the beet greens and toss them into the bowl with everything else! VEGWORLD
68
September/October 2021 Photo by Angela Pickett
