Italian Farro Salad | With Roasted Beetroot

Preheat the oven to 200 °C top/bottom heat. Peel the beetroot and cut into bite-sized cubes, approx. 1.5 cm in size. Finely chop the garlic and pluck the thyme leaves from the sprigs.

Spread the beetroot cubes on a baking sheet lined with baking paper. Toss with 1 tbsp of the extra virgin olive oil, chopped garlic, thyme, a little salt, and pepper. Roast in the preheated oven for about 25–30 minutes until tender and lightly caramelized at the edges. Then let cool briefly.

Meanwhile, rinse the spelt in a fine sieve under cold water. Bring to a boil in a pot with plenty of lightly salted water and cook over medium heat for approx. 20 minutes until al dente. Then drain through a sieve and let cool until lukewarm.