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Heat oven to 425°F. Trim beet stems and leaves; set aside. Quarter beets and toss with 1 tablespoon oil, one sprig each thyme and rosemary and 1/4 teaspoon salt. Wrap tightly in foil and place packet on a baking sheet. Toss parsnips in 1 tablespoon oil and 1/4 teaspoon salt; place unwrapped next to the beets. Roast for 35 to 40 minutes or until fork-tender.
Allow beets to cool slightly; carefully peel and discard skins using a paper towel. Dice beets into 1-inch pieces and place in a large bowl with accumulated juices and roasted parsnips.
In a medium pot, combine farro, bulgur and 5 cups water. Cover and bring to a boil; reduce heat to medium low. Simmer 15 minutes or until grains are cooked. Drain and rinse under cold water. Stir into bowl with beets and parsnips.
Meanwhile, remove beet greens from stems; roughly chop greens and cut stems into 1-inch pieces. Wash well. Add 1 tablespoon olive oil to a large skillet. Stir in beet stems; cook 6 minutes. Add onion and remaining 1 tablespoon thyme and 2 teaspoons rosemary; cook 5 minutes. Stir in beet greens; cook 3 minutes or until greens are wilted. Season with 1/4 teaspoon salt. Stir into bowl with grains and roasted vegetables. Mix in pecans, remaining 2 teaspoons olive oil and 3/4 teaspoon salt and pepper. Crumble goat cheese over each serving.