3 bunches baby red beets
½ c. extra virgin olive oil
1 c. farro, pearled
1 head radicchio
¼ c. balsamic vinegar
3 oz. goat cheese, crumbled
¼ c. pumpkin seeds, toasted
Preheat the oven to 400ºF. Cut the tops off of the beets and wash them in cold water. Place on a pie tin or small casserole dish. Toss with 2 tablespoons of olive oil and cover with foil. Roast for about one hour until beets are tender. When the tip of a paring knife goes in easily. Remove from the oven and allow to cool. When cool enough to handle, slip off the skins and cut into wedges.
Place the farro in a small saucepan. Cover with water and simmer for 20 minutes until tender. Drain.
Heat a large skillet over high heat. Cut the radicchio into 6 wedges. Add 2 tablespoons of oil to the pan and set the radicchio in the pan. Sear on one side. Turn and cook for another minute to soften. Pour 2 tablespoons of the balsamic over the radicchio and cook to reduce the balsamic so it coats the radicchio. Remove from the heat and allow to cool. Remove the core and cut the radicchio into long ribbons..
Place the farro in a large mixing bowl. Add the remaining olive oil and balsamic vinegar. Season with salt and pepper. Add the beets and radicchio and toss to evenly distribute. Place in a serving dish and crumble the goat cheese over top. Garnish with the toasted pumpkin seeds.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.