Ingredients Jump to Instructions ↓

  1. 8 1- to 1 1/2-inch-diameter beets, tops trimmed to

  2. 1 inch

  3. Vegetable oil

  4. 1 1/2 cups semi-pearled farro or wheat berries

  5. 4 tablespoons extra-virgin olive oil, divided

  6. 4 tablespoons red wine vinegar, divided

  7. 1 garlic clove, pressed

  8. 2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)

  9. 1/2 cup finely chopped red onion

  10. 1/3 cup chopped fresh Italian parsley

  11. 1 cup crumbled feta cheese (about 4 ounces)

Instructions Jump to Ingredients ↑

  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.

  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. 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.

  3. Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat. Test-kitchen tip:

  4. 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.


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