Farro, Radicchio, and Roasted Beet Salad

This is really good. I roasted WAY too many beets, so I have extras. I left out the onions because my niece doesn’t like them, then was reminded that she doesn’t like beets. Should have put the onions in. I left out the parsley because I was multitasking and it was Rosh Hashanah and there’s a pandemic. So, yeah. I’d add both things next time. I think the dressing needs some umph. Need to figure out what. Had both crumbled feta and crumbled goat cheeses on the side because I don’t like feta. The goat cheese on it was great!

• drloverde

• Sherman Oaks, CA

• 9/22/2020

I didn't have any farro so I used Israeli couscous. It was delicious!

• PLong

• Fairfax, VA

• 1/10/2015

Love this salad just as it is.

• gpenneway

• Vancouver, BC

• 12/12/2013

Not a fan of radicchio bitterness. I use thinly sliced 6 to 8 radishes instead to still have the crunch and color. A great salad to take for a potluck.

• gwyn23

• San Francisco, CA

• 10/21/2013

Will make this again, but next time I'll add oranges or orange flavored vinegar and toasted or candied nuts.

• mflynch

• san jose, ca

• 6/18/2013

I have made this numerous times and LOVE it. It's great as written but equally good substituting baby arugula for the radicchio- I serve the farro/beet combo on a bed of baby arugula. Works well and though not quite as crunchy, it somehow becomes comfort food...for me at least. Great recipe...I'll definitely try adding nuts sometime soon. Chopped toasted pecans would probably be fantastic.

• br02116

• new bedford

• 8/10/2012

Really nice balance of flavors, and filling! I make it as written, with farro & good quality sheep's milk feta. Have made this multiple times now & get cravings for it. It lasts a few days in the fridge and is great to have on hand for snacking or lunch.

• mollyo

• 7/6/2012

The radicchio was too bitter for me. Perhaps I'd like the salad with half as much.

• Anonymous

• 1/18/2012

I took this salad to a Break the Fast dinner last night and everyone loved it. I made the following changes to the recipe: I put the cut radicchio in an ice bath for approx. 10 minutes prior to using, to remove some of the bitterness. I always do this when radicchio is the main ingredient. It also help crisp it up a bit. Also, I substituted golden beets for the red, to add color, and peeled them with a vegetable peeler & cut them up prior to roasting which eliminated a lot of mess (thank you, Ina Garten!). I substituted goat cheese for the feta and added toasted pine nuts before serving. I made a mustard vinaigrette with champagne vinegar instead of red wine vinegar. It still had a nice punch from the dijon but just a bit mellower than with r.w. vinegar. The crunch of the radicchio, combined with the chewy "tooth" of the farro, is fantastic. Everyone wanted the recipe and I will definitely be making this again!

• Anonymous

• Beverly Hills, CA.

• 10/9/2011

I really enjoyed this recipe. I used mixed greens instead of radicchio as I don't really care for radicchio, especially in these quantities. I used extra garlic in the farro as well. Overall a very pleasing salad, both to the eye and palate.

• Anonymous

• Pittsburgh, PA

• 7/19/2011

Great side dish!! I used less feta cheese, and added toasted chopped walnuts for some crunch.I also grilled the raddichio before chopping and adding to the rest. Yum.

• dhsjhill

• 4/29/2011

This truly was a delicious recipe and so simple to make. I used the wheat berries because it's what I had on hand, and subbed blue cheese for the feta. It was also as pretty as it was tasty, as I used both golden and red beets. I used the recipe out of the magazine so I didn't see the suggestions for nuts, but I don't think it needs them, at least when made with the wheat berries. They have enough of an almost nuttiness and crunch themselves that I think adding more would be superfluous.

• meganrae2508

• Boston, MA

• 7/13/2010

I couldn't find farro and the wheat berries were going to take too long, so I substituted orzo and it was delicious! I also added walnuts for some added crunch. It's not something I would serve for a party, but it was a great light dinner option and I will definitely make this again.

• CookCourtnay

• Denver

• 6/28/2010

I'm having the leftovers right now with the addition of toasted pine nuts and sesame seeds. the other reviewers are right, nuts do truly make this better. It holds well enough for a buffet, and lunch the next day

• carterpotts

• scotts valley

• 6/15/2010

I made this over the weekend to bring for lunch during the week - it was truly delicious in its simplicity (and it was fun to have a pink lunch every day). Per other reviewers' suggestions, I did add some chopped walnuts which might have made it even better...

• Anonymous

• Atlanta, GA

• 6/11/2010