Roasted beet and squash salad recipe

Ingredients

• 5 raw beets (about 1 pound), cut into cubes
• 3¼ cups butternut squash cubes
• ¼ cup virgin olive oil
• ½ cup long-grain brown rice
• ½ cup French red Camargue rice, or another ½ cup long-grain brown rice
• ½ cup farro (emmer wheat) or pearl barley
• 4 cups baby beet leaves
• salt and pepper, to taste

• 1 tablespoon flaxseed oil
• 2 tablespoons red wine vinegar
• ½ teaspoon smoked hot paprika
• 1 teaspoon fennel seeds, coarsely crushed
• 2 teaspoons tomato paste

1. Preheat the oven to 400°F. Put the beets and squash into a roasting pan, drizzle with half the olive oil, and season with salt and pepper. Roast for 30 minutes, or until just tender.
2. Meanwhile, bring a large saucepan of water to a boil, add the brown rice, red Camargue rice, and farro, and cook for about 30 minutes, or according to the package directions, until all the grains are tender. (Depending on the brand, one of the grains may need more cooking time then another; start with the grain that needs the longest cooking time, then add the other grains so they will have just enough cooking time to be tender but not overcooked.) Drain and rinse, then transfer to a plate.
3. To make the dressing, put all the ingredients and the remaining 2 tablespoons of olive oil in a screw-top jar, season with salt and pepper, screw on the lid, and shake well. Drizzle over the rice mixture, then toss gently together.
4. Spoon the roasted vegetables over the grains and let cool. Toss gently, then sprinkle with the beet leaves and serve immediately.