Farro, Radicchio, And Roasted Beet Salad Recipe

Name: Farro, Radicchio, And Roasted Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch; Vegetable oil; 1 1/2 cups semi-pearled farro or wheat berries; 4 tablespoons extra-virgin olive oil, divided; 4 tablespoons red wine vinegar, divided; 1 garlic clove, pressed; 2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head); 1/2 cup finely chopped red onion; 1/3 cup chopped fresh Italian parsley; 1 cup crumbled feta cheese (about 4 ounces)

Servings: persons

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

1
Preheat oven to 350u00b0F. 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:
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.
3
Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD:
4
Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
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.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch, Vegetable oil, 1 1/2 cups semi-pearled farro or wheat berries, 4 tablespoons extra-virgin olive oil, divided, and more.

Yes, Farro, Radicchio, And Roasted Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro, Radicchio, And Roasted Beet Salad

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