I don’t seem to have a brain for meal-prep. I’m guilty of wandering the grocery store aisles picking up cold cereal, crackers, a really expensive bar of soap and… little else. I’m notoriously horrible at actually making myself dinner and, as it turns out, scrambled eggs with hot sauce make a tremendously fine dinner meal.
Understanding my shortcomings, and being entirely tired of scrambled eggs for dinner, I’ve discovered that if I have a big bowl of something in the refrigerator, I’m saved.
Something could be a big bowl of Carrot Jalapeño Soup, a big bowl of Apple and Fennel Salad, or something like this… with hearty roasted cauliflower and sweet earthy beets. Farro makes the salad filling and solid.
A big bowl of something. Good, hearty, real food that isn’t scrambled eggs that you can eat straight from the fridge… if you’re into that sort of thing (and we’re all into that sort of thing).
Farro!
Are you into farro!? It’s a wheat berry that, when boiled, becomes puffed and hearty. It’s full of fiber and hearty carbs that break down slowly and give you sustained energy. I like farro because it’s sturdy enough to live in soups and salad in a big bowl in the refrigerator. It sustains.
Also in our salad: roasted beets, soft and smoky cauliflower, greens, and salty feta.
I love roasted cauliflower. I just really love it.
Roasted beets are cooled and peeled and then it’s bowl time.
All in. All of it IN.
Spinach is a good green for this salad because it can be coated with dressing and still live in the fridge for a few days.
Let’s just accept the fact that beets make everything pink.
Fingers, farro, and everything in between.
Well well well. Look at us not eating just scrambled eggs and hot sauce for dinner. We’re salty, sweet, hearty, and whole. Get yourself a big bowl of something. It’s life-sustaining.
Roasted Cauliflower, Beet, and Farro Salad 2015-02-08 23:02:52 Serves 6The post Roasted Cauliflower, Beet, and Farro Winter Salad appeared first on Joy the Baker.