Italian Farro Salad | With Roasted Beetroot

Preheat the oven to 200 °C top/bottom heat. Pat the pre-cooked beetroot dry, cut into bite-sized cubes of approx. 1.5 cm, and spread onto a baking sheet lined with baking paper. Toss with 1 tablespoon of olive oil, the picked fresh thyme leaves, and a pinch of salt and pepper. Gently roast in the preheated oven for about 20 minutes until lightly caramelized at the edges.

Meanwhile, rinse the spelt (farro) in a fine-mesh sieve under cold water. Bring to a boil in a pot with twice the amount of lightly salted water, cover, and simmer over medium heat for approx. 20 to 25 minutes until al dente. Then drain, let steam off briefly, and transfer to a large bowl.

Roughly chop the walnut kernels and toast in a dry pan over medium heat for 3 to 4 minutes until fragrant. Let cool on a plate.