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Roasted Root Vegetable & Kale Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 bunch of colorful carrots about 6-8 small carrots
  • 1 bunch of beets
  • 1 bunch of dinosaur kale
  • 1 cup of faro
  • Lemon
  • Dijon Mustard
  • Olive Oil
  • Salt and Pepper


  • Pre-heat oven to 400 degrees.
  • Slice beets and cut carrots into bite size pieces. Toss with olive oil, salt and pepper and lay out on a cookie sheet lined with aluminum foil.
  • Add vegetables to the oven and cook until caramelized and tender.
  • Cook faro according to package instructions.
  • Chop kale
  • Combine juice of 1 lemon, 1 tsp of dijon mustard and 2-3 tbsp of olive oil. Season with salt and pepper to taste.
  • Once vegetables and faro have cooked, let cool slightly. Then toss everything together and serve.