Farro, Radicchio, and Roasted Beet Salad

Ingredients

• 8 inch beets trimmed to 1 inch
• 4 ounces feta cheese crumbled
• 1  garlic clove pressed
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 cup parsley fresh italian chopped
• 2 cups radicchio thinly packed thinly sliced quartered () (from 1 medium head)
• 0.5 cup onion red finely chopped
• 4 tablespoons red wine vinegar divided
• 8 servings vegetable oil 
• 1.5 cups wheat berries 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F. Arrange beets insingle layer in 8 x 8 x 2-inch baking dish.
2. 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.
3. Cook farro in large saucepan ofboiling salted water until tender, stirringoccasionally, about 20 minutes.
4. Drain.
5. Transfer to large bowl. Stir 2 tablespoonsolive oil, 1 tablespoon vinegar, and garlicinto hot farro. Cool to room temperature.
6. Cut each beet into 6 to 8 wedges.
7. Addbeets, radicchio, onion, and parsley to farro;toss to incorporate evenly. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
8. Whisk 2 tablespoons olive oil and 3tablespoons vinegar in small bowl.
9. Drizzleover salad.
10. Add feta cheese; toss to coat.
11. 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.
12. 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.