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Farro, Radicchio, and Roasted Beet Salad

Farro, Radicchio, and Roasted Beet Salad

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.


  • 8 1–1 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
  • 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)

Recipe Preparation

  • Preheat oven to 350°F. Arrange beets in single layer in 8x8x2-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. Cover and chill.

  • Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.

Recipe by Jeanne Thiel Kelley,

Nutritional Content

8 servings, One serving contains the following: Calories (kcal) 275.5 %Calories from Fat 39.8 Fat (g) 11.9 Saturated Fat (g) 3.8 Cholesterol (mg) 16.7 Carbohydrates (g) 35.0 Dietary Fiber (g) 7.1 Total Sugars (g) 6.8 Net Carbs (g) 27.9 Protein (g) 9.6Reviews Section

Watch the video: ROASTED BEET AND GOAT CHEESE SALAD (November 2021).