Wheat with baked beets and carrots

Ingredients:

• 2 cups of wheat
• 2 bunches of multi-colored beets, washed and trimmed
• 5 tablespoons extra-virgin olive oil
• 4 carrots, cut into 2cm pieces.
• 1 red onion, diced
• 1 fennel root, trimmed, quartered and thinly sliced
• 3 cloves garlic, crushed
• 2 tsp. chopped peeled ginger root
• 1/4 cup freshly squeezed orange juice
• 1 tbsp. freshly squeezed lemon juice
• 0.5 cup fresh parsley, coarsely chopped

Preparation:

1. Place a rimmed baking sheet in the oven and preheat to 200°C (400°F). In a large, dry saucepan or Dutch oven, toast the wheat over medium heat, stirring frequently, for 6-7 minutes. Add 8 cups of water and season with salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally and scraping the bottom of the pan, until the grains are tender but still slightly firm, 1 hour to 1 hour 10 minutes, adding up to 1 cup more water if necessary. Drain. Wipe out the pan and set aside.
2. Meanwhile, place the beets on a large sheet of foil, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Fold the edges of the foil over and press to form a parcel, leaving space for steam to circulate. Place the parcel in the oven and roast until the beets are tender when pierced with a knife, 40-45 minutes. Let cool slightly, then rub with a paper towel to remove the skin and slice into wedges.
3. Meanwhile, remove the hot baking sheet from the oven and drizzle with 1 tablespoon of olive oil. Add the carrots and sprinkle with 1/4 teaspoon of salt and freshly ground black pepper; toss. Bake until tender, 20-25 minutes.
4. In the reserved saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the red onion, fennel, garlic, ginger, 1/2 teaspoon salt, and some freshly ground black pepper; cook, stirring occasionally, until the onion is softened and the fennel is crisp-tender, about 6 minutes. Add the wheat, carrots, and the remaining 1 tablespoon olive oil. Cook, stirring, until heated through, 2 to 3 minutes. Add the orange and lemon juice and most but 2 tablespoons of the parsley; season with salt and pepper to taste. Stir in the beets. Sprinkle with the remaining parsley. Serve warm or at room temperature.