Farro, Radicchio, and Roasted Beet Salad
Farro, Radicchio, and Roasted Beet Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.