Roasted Carrot, Heirloom Bean and Farro Salad Recipe – Rancho Gordo
This vegetarian salad recipe uses our Rancho Gordo heirloom Royal Corona or Cassoulet Beans and Oregano Indio, farro and fresh carrots
Ingredients
- 1 cup pearled farro
- 5 tablespoons olive oil, plus more for drizzling
- 1 teaspoon Rancho Gordo Oregano Indio
- 2 pounds thin carrots, scrubbed (or halved or quartered lengthwise if they’re fat)
- 6 to 10 cloves garlic, peeled and smashed
- 1 red bell pepper, diced (optional)
- 10 sprigs fresh thyme
- 1/4 cup fresh flat-leaf parsley
- 1 1/2 to 2 cups cooked Rancho Gordo Royal Corona or Cassoulet beans
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