Farro, Radicchio, and Roasted Beet Salad
Farro, Radicchio, and Roasted Beet Salad might be a good recipe to expand your side dish recipe box. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 24g of fat, and a total of 352 calories. This recipe serves 8. Head to the store and pick up wine vinegar, vegetable oil, garlic clove, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Preheat oven to 350°F. Arrange beets insingle layer in 8 x 8 x 2-inch baking dish.
Drizzle with vegetable oil. Cover with foiland roast until beets are tender, about 45minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Cook farro in large saucepan ofboiling salted water until tender, stirringoccasionally, about 20 minutes.
Transfer to large bowl. Stir 2 tablespoonsolive oil, 1 tablespoon vinegar, and garlicinto hot farro. Cool to room temperature.
Cut each beet into 6 to 8 wedges.
Addbeets, radicchio, onion, and parsley to farro;toss to incorporate evenly. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
Whisk 2 tablespoons olive oil and 3tablespoons vinegar in small bowl.
Add feta cheese; toss to coat.
Any type of beet (red,golden, red-and-white-striped Chioggia)would be great in this salad. To avoidstained hands, wear plastic gloves whenpeeling dark-colored beets.
This recipe calls for semipearledfarro, a version of the grain thatdoesn’t require soaking before being cooked.If you're using regular farro, be sure to planahead. It will need to soak overnight. Farrois available at specialty foods stores, naturalfoods stores, and Italian markets.