Farro, Radicchio, and Roasted Beet Salad

Name: Farro, Radicchio, and Roasted Beet Salad
Yield: 4 servings
Ingredients: 1 8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch; 1 Vegetable oil; 1 1 1/2 cups semi-pearled farro or wheat berries; 1 4 tablespoons extra-virgin olive oil, divided; 1 4 tablespoons red wine vinegar, divided; 1 1 garlic clove, pressed; 1 2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head); 1 1/2 cup finely chopped red onion; 1 1/3 cup chopped fresh Italian parsley; 1 1 cup crumbled feta cheese (about 4 ounces)

From the kitchen of Carly

Earthy roasted beets and chewy farro meet bitter radicchio in this substantial salad that actually improves overnight. Tangy red wine vinegar and salty feta round out the flavors, making it ideal for meal prep or a confident dinner side.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch
1Vegetable oil
11 1/2 cups semi-pearled farro or wheat berries
14 tablespoons extra-virgin olive oil, divided
14 tablespoons red wine vinegar, divided
11 garlic clove, pressed
12 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)
11/2 cup finely chopped red onion
11/3 cup chopped fresh Italian parsley
11 cup crumbled feta cheese (about 4 ounces)

Instructions

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