Recept
Vegetariska recept
Farro, Radicchio, and Roasted Beet Salad

Farro, Radicchio, and Roasted Beet Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This vibrant roasted beetroot, farro and radicchio salad is a masterclass in balancing contrasting flavours and textures. The earthy sweetness of the roasted beetroot pairs beautifully with the characteristic bitterness of radicchio, while the chewy, nutty farro provides a satisfying base. It is a visually stunning vegetarian dish that feels both sophisticated and rustic, making it an excellent choice for a light seasonal lunch or a colourful dinner party side dish.

Packed with wholesome grains and colourful vegetables, this heart-healthy salad is as nutritious as it is delicious. You can use any variety of beetroot for this recipe, from classic purple to golden or candy-striped Chioggia. Preparing the grains and beets in advance makes it a practical option for midweek meal prep or a stress-free weekend gathering served alongside crusty bread and soured cream.

Ingredients for Farro, Radicchio, and Roasted Beet Salad

8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch
Vegetable oil
350ml semi-pearled farro or wheat berries
60 ml extra jungfruolivolja, delad
4 tablespoons red wine vinegar, divided
1 garlic clove, pressed
300g (packed) thinly sliced quartered radicchio (from about 1 medium head)
80g finely chopped red onion
1/3 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 110g )

How to make Farro, Radicchio, and Roasted Beet Salad

Preheat oven to 177°C. Arrange beets in single layer in 8 x 8 x 2-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. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk 2 tablespoons olive oil and 45ml vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.

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-coloured beets.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.