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Parve
Easy
2 Hours, 10 Minutes
Diets 
Farro is a nutty grain with a slightly chewy texture that holds up beautifully to these roasted root veggies. The star of the show here is really the garlicky lemon dressing. You do need to plan ahead but it’s well worth it! Throw some extra cloves into your olive oil before baking and you’ve got an incredible dip for your challah as well.
1 (16-ounce) package farro, cooked according to package directions
3 medium beets, diced (I used both golden and red)
2 parsnips, peeled and diced
4 carrots, peeled and diced
3 tablespoons Gefen Olive Oil
1 teaspoon salt
5 cloves garlic, peeled, such as Mr. Dipz
1/2 cup Gefen Extra-Virgin Olive Oil
1/2 cup lemon juice
zest of 1 lemon
2 tablespoons Gefen Honey
salt, to taste
black pepper, to taste
1 tablespoon thinly sliced fresh chives (or 1/2 tablespoon dried chives)
Preheat oven to 250 degrees Fahrenheit.
Combine garlic and oil in a small, oven-safe dish (such as a ramekin). Cover and cook for two hours. Let cool, then transfer garlic to a blender (reserving the oil). Add lemon juice, lemon zest, and honey and blend until smooth. Slowly add reserved oil while blending, until a thickened dressing forms. Season with salt and pepper to taste. Whisk in the chives.
Preheat oven to 400 degrees Fahrenheit. Toss beets, parsnips, and carrots with olive oil and salt and roast on a Gefen Parchment-lined baking sheet for 15 to 20 minutes, or until soft. Let cool slightly, then toss with cooked farro and dressing.
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