1lbroasted beetspeal, season, roast in foil at 350 until tender
4oztahini paste
4tbspcbd-infused evoocan also use regular evoo
Roasted Carrots
1carrot
½tspblack pepper
½tspcumin
1tspcoriander
1tspsalt
1tbspcbd-infused evoocan also use regular evoo
1tbsphoney
Spicy Seed Mix
½cupsesame seeds
½cupsunflower seeds
½cuppepitas
1tbspcbd-infused evoocan also use regular evoo
1tbspwhite sugar
½tbspalleppo pepper flakeclassic red pepper flakes work too
1tspcumin
1tspsalt
½tspcaraway
½tspcoriander
½tspgarlic powder
Composing The Salad
1cupfarrocook to package directions (like pasta, cook in boiling salted water until tender), drain & cool
1servingbeet puree
1servingroasted carrots
¼-½cupspicy seed mix
1pinchmixed herbs like cilantro, mint and basilto taste
Instructions
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.