Ingredients

• 8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch
• Vegetable oil
• 1 1/2 cups semi-pearled farro or wheat berries
• 4 tablespoons extra-virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 1 garlic clove, pressed
• 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)

Instructions

1. Preheat oven to 350°F. 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.
2. 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.
3. 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.
4. Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.
5. 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.