Farro, Radicchio, and Roasted Beet Salad
Bon Appétit | June 2010
Thanks to shareholder Alison Galbraith for sending this along. I have gluten intolerance, so I’m going to try this with quinoa.
Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad. This recipe calls for semi pearled farro, a version of the grain that doesn’t require soaking before being cooked. If you're using regular farro, be sure to plan ahead. It will need to soak overnight. Farro is available at specialty foods stores, natural foods stores, and Italian markets.
8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch
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)
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.