(WZZM) - In thisGet Fit, we're working with an ingredient you may have never heard of before.

It's called Farro, made from the grains of certain types of wheat and we're pairing it up with an ingredient common this time of year thanks to holidays like Halloween or Thanksgiving.

Jaime Paquin with Mia and Grace in Muskegon shows you what you can do with pumpkin and a little farro.

Click on the video link to watch the segment. The recipe is below.

Roasted Root Vegetable and Farro Salad, Beet Vinaigrette
Yield: 4-6 servings

- 1 golden beet, medium
- 2 red beets, medium
- 1 large carrot, peeled and 1/2" diced
- 2 parsnips, peeled and 1/2" diced
- 1 cup pumpkin flesh, 1/2 -1" diced
- 1/4 cup fennel root, very thinly sliced
- 1/4 cup celery root, peeled and thinly sliced
- 2 cups arugula, washed and dried
- 1 cup farro
- Olive oil
- Champagne Vinegar (or white wine vinegar)
- Salt, Pepper, and Granulated Garlic (to taste)
- 1/2 fresh lemon
- 1/4 cup green onions, chopped
- 2 tablespoon, chopped flat leaf parsley
- Walnut oil
- 1/4 cup toasted walnuts, chopped

Preheat oven to 400 degrees.
Wash whole beets and pat dry. Rub the beets with olive oil and sprinkle with salt. Then place in a rimmed baking dish and cover tightly with foil. Roast undisturbed for 40 minutes. Check the doneness of the beets by carefully removing the foil and inserting a paring knife into the largest beet. If the knife goes into the beet with no resistance then it is done. If it is not done, cover again with foil and continue cooking, checking for doneness about every 10 minutes. When finished, place the beets in the refrigerator, until they are cool enough to handle.
Toss diced carrots and parsnips in a bowl with a small amount of olive oil or butter. Lightly season with salt and pepper and place on a sheet pan. Cook until tender but not soft, about 10 minutes. Follow the same procedure for the pumpkin flesh, increasing cook time accordingly. When roasted vegetables are done, place in the refrigerator to cool quickly. Set out to room temperature for a few minutes before assembling salad.
Rinse farro in a colander under cool running water. Bring 4 cups of lightly salted water to a boil. Add farro and simmer until tender, about 8-10 minutes. Drain farro in a colander and set aside to cool to room temperature.
When the beets are cool enough to handle, peel by gently rubbing the skins off with your thumbs. Dice the golden beet and set aside. Put the red beets in a blender and puree until smooth. To the beet puree, add 2 tablespoons of champagne vinegar, ½ teaspoon black pepper, ½-1 teaspoon of kosher salt, and granulated garlic to taste. Then add enough olive oil to obtain desired consistency, about 2-3 ounces.
To assemble the salad: Put the cooled farro in a bowl and add the juice of ½ a lemon and a drizzle of walnut oil. Toss in the roasted and raw root vegetables. Add arugula and walnuts. Then add parsley and green onions. Season with salt, pepper, and granulated garlic. Toss with beet vinaigrette and additional walnut oil if desired. Taste to check seasoning, adjust, and serve.