Farro, Radicchio, and Roasted Beet Salad
A colorful and hearty salad combining tender roasted beets, nutty farro, crisp radicchio, and tangy feta cheese. This Mediterranean-inspired dish balances earthy, bitter, and salty flavors with a bright red wine vinaigrette.
Ingredients
- •8 whole beets
- •2 tablespoons Vegetable oil
- •1½ cups semi-pearled farro
- •4 tablespoons extra-virgin olive oil
- •4 tablespoons red wine vinegar
- •1 clove garlic
- •2 cups radicchio
- •½ cup red onion
- •⅓ cup Italian parsley
- •1 cup feta cheese
Cooking Instructions
- 1.
Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.
45 min
- 2.
Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.
20 min
- 3.
Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.
10 min
- 4.
Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
5 min
- 5.
Any type of beet (red, golden, red-and-white-striped Chioggia) would be great in this salad. To avoid stained hands, wear plastic gloves when peeling dark-colored beets.
