Roasted Fennel, Beet and Pepper Farro Salad

I've had a pretty full bag of wheat berries in my pantry for a while now because I haven't had a thing to do with them. They're not something you can cook up quickly for a weeknight dinner. Last weekend, I decided to cook a big batch and freeze smaller batches so they're ready for an easy weeknight salad. As I was searching for recipes, I discovered that wheat berries are also interchangeable with farro. The wheat berry is the whole wheat kernel, so it takes a bit longer to cook. The revelation led to a whole new world of recipes! 

When I read through my June/July Eating Well magazine, I found this recipe for roasted fennel and farro salad. I've tried to like fennel, but I'm not a licorice fan, and it's the dominant flavor. I thought if I roasted it and added a few more vegetables and flavors, I might like it...and I was right! I actually really enjoyed the sweetness the fennel added, and this whole salad just screams healthy and hearty. It wasn't favorable heating the oven up to 400* to roast the veggies when it's close to one hundred degrees outside, but I was able to find a few other things to add to the oven so I won't need to turn the oven on for another few days. 

I kept close to the original recipe, adding beets for more color and flavor, feta because everything's better with cheese, onions and garlic, for a bit more flavor. 

Roasted Fennel, Beet and Pepper Farro Salad

adapted from Eating Well June/July 2010

2 c. farro or wheat berries, prepared (about 2/3 c. dried)

1 large bulb of fennel, trimmed and diced

1 yellow bell pepper, diced

3 medium beets, peeled and diced

1 small yellow onion, diced

1 garlic clove, minced

1 tbsp. EVOO

Salt and pepper

1 tsp. fresh thyme leaves

2 tbsp. balsamic vinegar

2 tbsp. chopped kalamata olives

1/4 c. crumbled feta

Heat oven to 425*

Line a baking sheet with parchment or foil.

Add fennel, peppers, onions and garlic to baking sheet, toss with 1 tbsp. EVOO, salt and pepper, move to one side of the baking sheet.

Add beets to the other side, toss with 1 tbsp. EVOO, salt and pepper (I kept beets separate so they wouldn't stain the other vegetables).

Roast for 35-40 minutes, until vegetables are tender and caramelized.

Add vinegar and thyme to a serving bowl, toss with farro.

Add vegetables and olives, toss to combine.

Top with feta and serve warm or at room temperature.