Roasted Radishes and Farro with Mint Lime Vinaigrette

Farro, is as complex as it is rich in flavor and nutrients. Its natural nutty flavor is a great addition to soup for texture, or in this case, the main feature of a fresh spring salad with roasted radish.

What is Farro?

Farro is an ancient grain that has been cultivated for centuries in the Mediterranean region. It’s a type of hulled wheat, meaning the outer husk has been removed, but the bran layer remains intact. This gives farro a distinct nutty flavor and a chewy texture that makes it a delightful addition to various dishes. Farro is incredibly versatile and can be used in soups, salads, pilafs, and even as a side dish. It’s also a nutritional powerhouse, packed with fiber, protein, and essential vitamins and minerals, making it a healthy and satisfying addition to any diet.

Roasted Radishes and Farro with Mint Lime Vinaigrette

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• Author: Veda Sankaran

Print Recipe

Description

If you haven’t tried farro as a part of your diet, here’s your chance with the combination of delicious roasted radishes.

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Ingredients

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• 10 oz of quick-cooking farro
• 1 lb radishes, roots, and leaves trimmed
• Olive oil
• Salt
• 2 tbsp red onions, finely diced
• Feta cheese
• Pomegranate seeds

For the vinaigrette:

• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• ¾ tsp finely minced garlic
• 3 ½ tsp finely minced mint
• 3 tsp honey
• 1 small lime, juice
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400 degrees. After trimming off the leaves and roots, cut the radishes in half, leaving a few of the smaller ones whole. Rub with some olive oil and season with salt.
2. Place the cut radishes cut side down and roast for 12-15 minutes or longer if you prefer softer roasted radishes.
3. Boil the quick-cooking farro for 10 minutes and drain in a colander.
4. To make the vinaigrette, add the olive oil to the vinegar, beating rapidly with a small whisk or fork. Then add the remaining ingredients and stir together.
5. Pour the vinaigrette over the cooked farro and mix it together. Then add the finely chopped red onion, pomegranate seeds, and crumbled feta and gently toss together.
6. Plate by arranging the roasted radishes around a mound of the farro mixture and serve immediately.

Recipe by Veda Sankaran
Photography by Dave Bryce 

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