Farro, Radicchio, and Roasted Beet Salad

Photo by Patricia Heal.

81 - 1.5-inch-diameter beets, tops trimmed to 1 inch
Vegetable oil
1 ½ cups21 Missions Organics Semi-Pearled Farro (or wheat berries)
4 tablespoonsExtra virgin olive oil, divided
4 tablespoonsRed wine vinegar
1 cloveGarlic, pressed
2 cups (packed), about 1 medium headRadicchio, quartered and thinly sliced
½ cupFinely chopped red onion
⅓ cupChopped fresh Italian parsley
1 cup (about 4 ounces)Crumbled feta cheese


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.

Ingredient tip: This recipe calls for semipearled farro, a version of the grain that doesn�t require soaking before being cooked. If you're using regular farro, it will need to soak overnight. Farro is available at specialty foods stores, natural foods stores, and Italian markets.

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