Roasted Carrot Salad and Farro with Beet Puree and Spicy Seeds

A delicious vegetarian salad that will leave you wanting more! Recipe by Brian Arnoff
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Servings 4 people


Beet Puree

  • 6 garlic cloves whole, unpeeled
  • 3 lemons juiced
  • 1 lb roasted beets peal, season, roast in foil at 350 until tender
  • 4 oz tahini paste
  • 4 tbsp cbd-infused evoo can also use regular evoo

Roasted Carrots

  • 1 carrot
  • ½ tsp black pepper
  • ½ tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tbsp cbd-infused evoo can also use regular evoo
  • 1 tbsp honey

Spicy Seed Mix

  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ½ cup pepitas
  • 1 tbsp cbd-infused evoo can also use regular evoo
  • 1 tbsp white sugar
  • ½ tbsp alleppo pepper flake classic red pepper flakes work too
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp caraway
  • ½ tsp coriander
  • ½ tsp garlic powder

Composing The Salad

  • 1 cup farro cook to package directions (like pasta, cook in boiling salted water until tender), drain & cool
  • 1 serving beet puree
  • 1 serving roasted carrots
  • ¼-½ cup spicy seed mix
  • 1 pinch mixed herbs like cilantro, mint and basil to taste


  • Beet puree:
    Add lemon juice and garlic to blender and blend for about 10 seconds until well broken down but chunky. Allow to sit for 10 minutes. Stain through a fine sieve. Add lemon and garlic liquid back to the blender along with roasted beets and blend until smooth. Add tahini and CBD evoo to blender and blend one last time to create a thick, rich, smooth beet puree. Season with salt and pepper.
  • Roasted carrots:
    Peel and chop carrots, large semi random shapes are nice here. Add carrots to a mixing bowl with remainder of ingredients and toss to coat well. Spread out on a lined baking sheet, roast in oven at 400 until tender and lightly caramelized, 12-15 minutes.
  • Spicy seeds:
    Mix all of the ingredients from the spicy seeds section together separately. Toast in oven at 350 on a lined baking sheet. Cook a total of 12-15 minutes, stirring every 4-5 minutes.
  • Put it all together:
    To compose the salad you have two options, 1 is to toss all ingredients in a bowl mix and divide onto plates. 2 is to layer the ingredients into composed salad by spreading the beet puree onto the plate, mixing the carrots and farro together and then add that to the plate, top with spicy seeds and then garnish with torn herbs.
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