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!

Serves 4 Prep Time 15 minutes Cooking Time 45 minutes

INGREDIENTS

For the grain bowl

• 1 cup farro or other grain, cooked according to package directions • 2 cup root vegetables washed/ peeled and cut into twobite sized chunks • ½ cup walnut pieces • 1 can of chickpeas drained and rinsed • 1 teaspoon garlic salt • 4 Tablespoons olive oil • Salt and Pepper

For the Balsamic Date Dijon Vinagrette

• 4 Tablespoons olive oil • 2 Tablespoons balsamic vinegar • 2 Tablespoons Dijon mustard • 2 Tablespoons date syrup • ½ teaspoon cinnamon • Salt and pepper to taste

DIRECTIONS

Preheat oven to 425F

Prepare the vinaigrette: Simply combine all ingredients and whisk together until the vinaigrette has emulsified. Set aside.

Prepare and roast the vegetables

Thoroughly wash or peel the veggies and cut into two-bite sized chunks.

Toss with 2-3 tablespoons olive oil and a sprinkle of salt and pepper.

Place on a parchment-lined baking sheet and roast for 20 mins, flip the veggies, add a little more oil and seasoning, and roast for a further 20 minutes, or until the edges start to brown.

Prepare and roast the chickpeas

If you have the patience to peel the chickpeas, it’s the best way to ensure that you get some nice crunchy bites! (I like to peel about half of the batch for textural variety.)

Dry the chickpeas with a paper towel, place on a parchment-lined baking sheet, and bake in the oven for 10-15 minutes. Once you see that they are starting to dry out and crisp-up, add 1 tablespoon of olive oil, 1 teaspoon of garlic salt, and toss to coat. Then return to the oven for another 15-ish minutes, until they are golden and crispy.

Farro

Prepare the farro according to the package instructions. Don’t forget to rinse the grains with cold water first!

Prepare the greens (Optional)

If you are using beets, save the greens and sauté them now in a little olive oil, salt, and pepper. Sauteed kale works nicely as a substitute here.

Assemble the Warm Grain Bowl

In a large serving bowl, place the cooked farro and roasted veggies, sauteed greens, walnuts and stir in the vinaigrette slowly -- being careful not to overdress. Taste and adjust dressing, salt, and pepper. Add crispy chickpeas on top before serving.

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