Fennel bulb(thinly sliced, then further chop the slices if desired)
1Golden beet(roasted and minced, see instructions)
1Sweet potato(baked and minced, see instructions)
Salt and pepper(to taste)
Farro - cooked until tender but with a little chew left.To cook: simmer the farro in a 3:1 water:farro ratio until it is the desired texture, then drain. About 20-30 minutes.
Golden beet - baked, skin removed, then minced. To roast in the oven: rinse and trim the ends, drizzle with EVOO, wrap in foil. Bake at 400°F for about an hour, checking every 20 minutes until a fork or knife penetrates easily. Once cooled, the skin will peel off easily with a paring knife. You can roast the beets ahead, and just keep them wrapped or in a sealed container in the fridge until you use them.
Sweet potato - baked, skin removed, then minced. Quick bake in the microwave: Rinse, poke some holes evenly all around with a knife or fork, wrap in a damp paper towel, and cook on high for ~5 minutes. Turn about half way through, and test occasionally for doneness. The potato is done when it gives slightly to a finger squeeze. For use in this farro salad, you don't want it overly soft!
Now that you have everything prepped, time to put it all together
Mix prepped ingredients together in a medium mixing bowl.
Start with the farro, add the beet and sweet potato, then slowly mix in the herbs and other seasonings, adjusting amounts as you go to get the right flavor balance.
Add EVOO, salt, and pepper to taste.
Spoon farro salad into a bowl.
Top with parsley, red pepper flakes, feta cheese, and protein of choice.