Farro Salad with Roasted Root Vegetables

★★★☆☆

Prep: 20 mins (est.) Cook: 4h 55m (est.) Serves: 6-8

3 cups water (710 ml)
4 1/2 tsp kosher salt, divided, plus more to taste (22.2 ml)
1 1/2 cups uncooked pearled farro (355 ml)
3 medium carrots, peeled and cut into 3/4-inch pieces
3 medium parsnips, peeled, cored, and cut into 3/4-inch pieces
1 small yellow onion, cut into 3/4-inch pieces
1 1/2 cups chopped peeled celery root (355 ml)
6 Tbsp extra-virgin olive oil, divided (88.7 ml)
1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves for garnish (59.1 ml)
3 Tbsp red wine vinegar, plus more to taste (44.4 ml)
1/2 tsp black pepper, plus more to taste (2.5 ml)

Preheat oven to 450°F (230°C). In a large saucepan, combine water and 2 tsp salt. Bring to a boil. Add farro, cover, and reduce heat to low. Cook until farro is tender and the water is mostly absorbed, 25-30 minutes. Remove from heat. Let stand, covered, for 10 minutes.\n2. While farro is cooking, toss together carrots, parsnips, onion, celery root, 1/4 cup olive oil, and 2 tsp salt on a rimmed baking sheet. Roast in the preheated oven until vegetables are tender and lightly browned, 25-30 minutes.\n3. Drain any excess water from the farro. Combine farro, chopped parsley, vinegar, black pepper, roasted vegetables, any residual oil from the baking sheet, and the remaining 1/2 tsp salt in a large bowl. Let stand at room temperature for at least 15 minutes or up to 3 hours (or refrigerate for up to 3 days). If chilled, let stand at room temperature for 30 minutes before serving.\n4. Just before serving, stir in the remaining 2 Tbsp olive oil. Season to taste with salt, pepper, and vinegar. Garnish with parsley leaves.

Wine Pairing: Light White (Sauvignon Blanc) — A light, crisp white wine such as Sauvignon Blanc.