There is always so much excitement about spring asparagus or summer tomatoes; but where is the love for fall root veggies? Carrots, parsnips, beets and turnips are turning up at farmers markets (yes there are farmers markets this time of year too) in abundance and are full in flavor just for a few short months of the year. Now I know that a juicy tomato brings visions of a Caprese salad, accompaniment for pasta, pizza, tossed salads and the list goes on, but if you give this recipe a try and keep an open mind (and palate) you will look forward to roasting fall root vegetables every year.The addition of farro (barley) makes this a comfortable classic that will stir up memories each and every fall. This salad is packed full of flavor and goodies to make it way more than just a side dish. Soak the farro for at least 20 minutes before cooking to help open the grain for the readiness of a gentle simmer that will result in a soft grain with the slightest of chew.Try this around the holiday table, warm, room temperature, or even cold and let you guest “fall” into something just a bit different this year.