Preheat oven to 425°F. Combine carrots, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until fork-tender and brown in places, flipping carrots halfway through, 18 to 22 minutes. Add beets, sprinkle with dukkah, and continue to roast until fragrant, 1 to 2 minutes.

Meanwhile, combine tahini, just 1/2 tbsp agave, 1 tbsp olive oil, 1 tsp warm water, just 1 tbsp lemon juice, and a pinch of salt and pepper in small bowl and whisk until smooth. In separate small bowl, stir together cucumber, sour cream, cilantro, lemon zest, and ¼ tsp salt.

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls. Top with dukkah-roasted carrots and beets and cucumber sauce Sprinkle with almonds and serve with lemon tahini. Dig in! (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

CULINARY NOTES: Beets can stain cutting boards and other surfaces, so be careful. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.