Fall Farro Bowl With Green Tahini Sauce

• 1 cup uncooked farro
• 9 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 4 teaspoons chopped fresh thyme, plus more for garnish
• 1 tablespoon Dijon mustard
• 2 small red onions, each cut into 4 wedges
• 2 cups cubed butternut squash
• 3 small red beets, each cut into 4 wedges
• 6 ounces haricots verts, halved crosswise
• 2 cups packed chopped fresh flat-leaf parsley
• 3 tablespoons water
• 2 tablespoons tahini (sesame paste)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 medium garlic cloves
• 1 small golden beet, thinly shaved

1. Process parsley, water, tahini, lemon juice, soy sauce, honey, garlic, and remaining 3 tablespoons oil and 1/2 teaspoon salt until smooth, about 30 seconds. Divide farro evenly among

farro, extravirgin olive oil, kosher salt, black pepper, fresh thyme, mustard, red onions, butternut squash, red beets, haricots verts, parsley, water, tahini, lemon juice, soy sauce, honey, garlic, golden beet

Taken from www.myrecipes.com/recipe/fall-farro-bowl-green-tahini-sauce (may not work)