Karen's Cook Book

TUNA AND VEGGIE GRAIN BOWL Ingredients   2 medium beets, peeled and diced  2 medium parsnips, peeled and diced  2 medium carrots, peeled and diced  3 tablespoons extra-virgin olive oil  1 teaspoon dried oregano  ¾ teaspoon salt, divided  ½ cup whole-milk plain strained (Greek-style) yogurt  1 teaspoon grated lemon zest  1 tablespoon lemon juice  1 tablespoon chopped fresh parsley  2 cups cooked farro  2 (5-ounce) cans chunk light tuna, drained and flaked  Method Step 1 Preheat oven to 400°F.  Step 2 Toss diced beets, parsnips and carrots with 3 tablespoons oil in a large bowl. Sprinkle with 1 teaspoon oregano and ½ teaspoon salt; toss to coat. Spread the vegetables evenly on a large rimmed baking sheet. Roast until tender and lightly browned around the edges, 25 to 30 minutes, stirring once halfway through.  Step 3 Meanwhile, stir ½ cup yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon parsley...

CHOPPED BEET SALAD Ingredients  2 tablespoons extra-virgin olive oil  1½ teaspoons grated orange zest  2 tablespoons orange juice (from 1 large orange)  1½ tablespoons champagne vinegar  1 teaspoon Dijon mustard  1 teaspoon honey  ¼ teaspoon plus ⅛ teaspoon salt  ¼ teaspoon ground pepper  3 cups chopped refrigerated cooked beets (3 8.8-ounce packages)  ½ cup crumbled feta cheese (2 ounces)  1½ tablespoons chopped salted roasted pistachios  Chopped fresh mint for garnish (optional)  Method Step 1: Whisk 2 tablespoons oil, 1½ teaspoons orange zest, 2 tablespoons orange juice, 1½ tablespoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Set aside 2 tablespoons of the dressing for drizzling.  Step 2:  Add 3 cups chopped beets to the bowl; toss with the remaining dressing until evenly coated. Transfer to a serving bowl and top with ½ cup ...