Italian Farro Salad | With Beetroot & Goat Cheese

Preheat the oven to 200 °C top/bottom heat. Peel the beetroot, cut into bite-sized cubes, and spread on a baking tray lined with baking paper. Drizzle with 1 tbsp of olive oil, season lightly with salt, and roast in the hot oven for about 25 minutes until tender and lightly caramelised.

Meanwhile, rinse the spelt in a fine sieve with cold water. Bring to a boil in twice the volume of lightly salted water and cook over medium heat for about 20 minutes until al dente. Then drain, let steam off briefly, and set aside while still lukewarm.

Toast the walnut kernels in a non-stick pan without fat over medium heat for about 3 minutes until fragrant, then chop coarsely.