Farro, Radicchio, and Roasted Beet salad

Farro, Radicchio, and Roasted Beet Salad
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)

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.

Test-kitchen tip:
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.


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, be sure to plan ahead. It will need to soak overnight. Farro is available at specialty foods stores, natural foods stores, and Italian markets.