MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Farro, Radicchio & Roasted Beet Salad
 Categories: Salads, Greens, Grains
      Yield: 8 Servings
 
      8    Beets
           - (1 to 1-1/2" diameter);
           - tops trimmed to 1"
           Oil
  1 1/2 c  Semi-pearled farro or
           - wheat berries
      4 tb Extra-virgin olive oil;
           - divided
      4 tb Red wine vinegar; divided
      1 cl Garlic; pressed
      2 c  Radicchio;
           thin sliced, quartered,
           - packed
    1/2 c  Red onion; fine chopped
    1/3 c  Fresh Italian parsley;
           - chopped
      1 c  Feta cheese; crumbled
 
  Preheat oven to 350°F/175°C.
  
  Arrange beets in single layer in 8x8x2" 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 tb olive oil, 1 tb 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 tb olive oil and 3 tb vinegar in small bowl. Drizzle over
  salad. Add feta cheese; toss to coat.
  
  Tips:

  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.
  
  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.
  
  Recipe by Jeanne Kelley
  
  Recipe FROM: Bon Appétit, Jun 2010
  
  Formatted by: Dave Drum, Jun 16, 2010
  
  Uncle Dirty Dave's Archives
 
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