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Peach & Roasted Vegetable Salad

Registered Dietitian Melanie Kluzek from County Market joins us in studio to demonstrate how to make a peach & roasted vegetable salad. (WICS)

Registered Dietitian Melanie Kluzek from County Market joins us in studio to demonstrate how to make a peach & roasted vegetable salad.

Prep/Cook Time: 45 minutes Number of Servings: 4

Ingredients:

3 medium beets

2 large carrots

1 tablespoon olive oil

2 cloves garlic, minced

Black pepper, to taste

½ cup dry pearled farro, rinsed

1 ½ cups low sodium chicken broth

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 sprigs fresh thyme, finely chopped

3 ripe peaches, diced

1/3 cup crumbled feta cheese

Directions:

1. Preheat oven to 400 degrees F.

2. Peel and cut beets into ½ inch pieces. Chop carrots into similarly sized pieces and place in a large bowl.

3. Add olive oil, minced garlic and black pepper to the bowl and toss to evenly coat the veggies.

4. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray. Place veggies on prepared baking sheet and bake for 25 to 30 minutes or until veggies are fork tender and transfer to a large bowl.

5. Meanwhile bring 1 ½ cups low sodium broth to boil and cook the farro according to time on package instructions (about 25-30 minutes) or until al dente (will still be chewy but not hard).

6. Add the cooked farro to the bowl of roasted veggies along with olive oil, balsamic vinegar, thyme, peaches, feta, and black pepper to taste. Toss to combine all ingredients and serve at room temp or cold.

Nutrition Facts (per serving):

Calories: 260 Protein: 8gm Total Carbohydrates: 37gm Fiber: 6.7gm

Total Fat: 10gm Cholesterol: 11mg Sodium: 240mg

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