Take advantage of the hearty vegetables available all winter with this week's recipe from Sarah Copeland's Feast: Generous Vegetarian Meals for Any Eater and Every Appetite. Don't fret, meat-eaters, Copeland assures us that "this book is here to exalt vegetarianism in pursuit of the delicious, not the dogmatic," and her flavor combinations are top-notch, making these veggie-centric meals you can truly look forward to.

 

Warm Winter Vegetables with Farro

This is one of my absolute favorite salads in this book. Warm root vegetables, nutty farro, creamy yogurt, and toasty nuts flatter each other in this filling winter meal. Farro cooked like rice tastes almost buttery; toss with warm vegetables and it will satisfy to the very last grain.

 

Serves 2 to 4.

8 red or yellow baby beets, scrubbed and trimmed
¼ cup plus 2 tbsp/90 ml extra-virgin olive oil
Fine sea salt and freshly ground pepper
6 young heirloom carrots or baby turnips, scrubbed, trimmed and halved lengthwise
1 tbsp honey
1 sprig fresh thyme
8 oz/225 g farro
6 radishes

DRESSING
¼ cup/60 ml full-fat plain yogurt
Juice of ½ lime, plus more as needed
2 tbsp finely chopped assorted fresh herbs
1 tbsp hazelnut oil
1 tbsp extra-virgin olive oil
Fine sea salt and freshly ground pepper

2 heaping handfuls arugula or baby leaf lettuce
Small handful toasted hazelnuts
Flaked sea salt such as Maldon
3 oz/85 g aged Parmigiano-Reggiano or pecorino cheese

Preheat the oven to 400°F/200°C/gas 6. Drizzle the beets with the olive oil and season with salt and pepper. Wrap them tightly in aluminum foil and roast until they can easily be pierced with a fork, about 20 minutes. Remove from the oven and cool in the foil.

Combine the carrots, honey, thyme and 1 cup/240 ml water in a medium skillet over medium heat. Bring to a simmer and cook until the vegetables are fork-tender and the broth has reduced to a glaze, about 25 minutes. Remove from the heat and keep warm.

Meanwhile, put the farro in a medium pot and add enough water to cover by about 2 in/5 cm. Bring to a boil over medium-high heat, reduce to low heat and simmer until tender, about 20 minutes. Drain.

When the beets are cool enough to handle, peel the skins with a paring knife and quarter. Slice the radishes as thinly as possible with a mandoline or a very sharp knife.

To make the dressing: Whisk together the yogurt, lime juice, herbs, hazelnut oil, olive oil, ¼ tsp salt, and ¼ tsp pepper in a medium bowl. Taste with a leaf of arugula; adjust the salt, pepper or lime juice as needed.

Divide the farro among shallow bowls. Drain the carrots. Combine the beets, carrots and arugula in a large bowl; toss together; and arrange over the farro. Top with the radishes, drizzle with the dressing and sprinkle with hazelnuts and flaky salt. Generously grate or shave Parmigiano-Reggiano over the top with a vegetable peeler. Serve warm.

Sarah Copeland, Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, Chronicle Books (2013). Read our review of this book.

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