Ingredients

• 1 cup (uncooked) Teff
• 2 medium, diced Carrots
• 1 large, diced Sweet potato
• 2 small, diced Parsnips
• 1/2 finely chopped Red onion
• 1/4 cup, chopped Fresh cilantro
• 2 tablespoons, chopped Fresh mint
• 3 tablespoons (for vegetables) Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 3 tablespoons (for dressing) Olive oil
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Berbere spice blend
• 1 tablespoon Lemon juice
• 1 teaspoon Honey (optional)
• 1 clove, minced Garlic
• 1/4 teaspoon (for dressing) Salt

Instructions

1. 1

   Preheat oven to 200°C (400°F). In a large bowl, toss diced carrots, sweet potatoes, and parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

2. 2

   Meanwhile, rinse the teff under cold water. In a saucepan, combine 1 cup of teff with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed and teff is tender. Fluff with a fork.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, apple cider vinegar, berbere spice blend, lemon juice, honey (if using), minced garlic, and salt.

4. 4

   In a large salad bowl, combine the cooked teff and warm roasted root vegetables. Add the finely chopped red onion, cilantro, and mint.

5. 5

   Pour the berbere vinaigrette over the salad and gently toss to coat all ingredients. Serve warm or at room temperature.