Roasted Root Vegetables with Farro

3 Servings; ~1 hour total making time

Roasted root vegetables (faster roasting - acorn squash, onions ; longer roasting - beets (including canned), carrots, sweet potatoes, butternut squash, parsnip, celery root, etc)

3/4 cup farro

chopped fresh spinach

goat cheese

salt and pepper and other seasonings

1. Dice vegetables, coat in oil, seasonings and roast in 400F oven for 20-40 mins. First cook beets, then rest, except onions towards end (leave whole ideally).
2. Cook farro per package with vegetable broth.
3. When done, top farro with root vegetables, spinach and goat cheese.