Dishing Up the Dirt

Late Winter Farmer’s Bowl

This post is sponsored by Bob’s Red Mill, all opinions are my own

Taylor and I were prepping one of our hoop houses for our first round of spring greens and realized we had a lot of over-wintered beets and carrots resting comfortably in the ground. We happily dug them up and I was thrilled that they tasted sweeter than ever. I couldn’t wait to get to the kitchen and whip up something delicious with our unexpected treasures. These “late winter farmer’s bowls” are nourishing, flavorful and perfect for that “in-between” the seasons kind of meal. I used farro as my grain of choice because I love it’s chewy texture and nutty flavor. The key for cooking farro (in my opinion) is to flavor the cooking liquid with onions, garlic, and a bay leaf. It takes things to a whole new level!

The beets and carrots are simply roasted in a little olive oil, salt and pepper. However, the magic was in the  yogurt sauce that we drizzled over the finished dish. Taylor and I joined a “herd share” this winter and receive local goat milk, yogurt and cheese every other week. It’s been a great way to support our fellow farmers during the winter and the yogurt has been one of our favorite ingredients this winter. I love eating “bowl”meals because you can pretty much make them your own. Feel free to add any other root veggies and if you’re looking for some protein I think a fried egg, shredded chicken or grilled tofu would all be a great addition. Have fun and enjoy the flavors of the late winter harvest.

Cheers from Tumbleweed Farm

Late Winter Farmer's Bowl

Prep Time: 15 minutes    Cook Time: 40 minutes    Serves: 4

  • 2 medium-sized beets, scrubbed and sliced into 1/2 inch thick pieces
  • 4 medium-sized carrots, scrubbed and sliced into 1/2 thick pieces (leave slender carrots whole)
  • 3 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 1/2 cups farro
  • 1 small yellow onion, quartered
  • 2 cloves of garlic
  • 1 bay leaf
  • toasted sesame seeds for serving
Yogurt Sauce
  • 1 cup plain full fat goat milk yogurt (or yogurt of choice)
  • 1 clove of garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 425F. Toss the beets and carrots with the thyme and oil. Sprinkle with salt and pepper and roast in the oven until tender, about 25-30 minutes. Toss halfway through cooking.
  2. Meanwhile add the farro, onion, garlic and bay leaf to a large pot and bring to a boil with 4 cups of water. Reduce the heat to medium-low, cover the pot and cook until the farro is al dente and most of the liquid as cooked off, about 25-30 minutes. Drain the farro and discard the onion, garlic and bay leaf.
  3. In a large bowl whisk together the yogurt, garlic, lemon juice and salt. Taste for seasonings and adjust as needed.
  4. Divide the farro between bowls and top with the roasted vegetables and drizzle with the yogurt and toasted sesame seeds.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *To make this dairy free use a dairy free yogurt

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One thought on “Late Winter Farmer’s Bowl

  1. Jean says:

    Farro is my favorite grain and I can’t seem to get enough roasted carrots lately. I think I’m making up for lost time as I never could eat them when I was little. Roasted beets take any dish over the top, so this dish is a winner for me! Way to turn your unexpected treasures into a bowl of comfort! Thanks for sharing, Andrea!

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