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Farro Meal Bowls with Roasted Beets
Ingredients
  • subheading: FOR THE FARRO:
  • 1 tablespoon olive oil
  • 1 ½ cups pearled farro*
  • 1 ¼ cups water
  • 2 ½ cups low-sodium vegetable broth
  • subheading: FOR THE VEGGIES:
  • 1 medium red onion, sliced
  • 3 medium red beets, peeled and chopped
  • 1 medium sweet potato, chopped
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • pinch of ground cinnamon
  • pinch of cayenne pepper (or more to taste)
  • subheading: FOR THE DRESSING:
  • 1 tablespoon dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • subheading: FOR ASSEMBLING:
  • few handfuls arugula
  • ½ cup walnuts, chopped
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