You can use other grains here–barley, millet, rice. Frisée is a good substitute for radicchio. Toss in some grated carrot, too, if you like.
4 medium beets, greens removed
1 T olive oil
1-1/2 c bulgur
1/4 t salt
2-1/4 c boiling water or broth
4 T extra-virgin olive oil, divided
4 T red wine, sherry or balsamic vinegar, divided
1 – 2 garlic cloves, minced
2 – 3 c thinly sliced radicchio or frisée
1/2 c finely chopped scallions
1/2 c chopped fresh parsley, or other herb
1 c crumbled feta cheese
1. Preheat oven to 350ºF. Put beets in a baking dish. Add enough water to cover the bottom of the dish. Cover with foil and bake until beets are tender, about 45 minutes. Let cool.
2. Have water or broth on a gentle boil. In a saucepan, heat oil over medium heat. Add bulgur and salt and cook, stirring constantly, for a couple of minutes to toast the bulgur. Add the boiling water or broth, reduce heat to low, cover, and cook for 10 minutes or so, until the water is absorbed. (This may take longer.)
3. Transfer bulgur to a serving bowl. Add 2 T of the olive oil, 1 T of the vinegar, and the minced garlic to the hot bulgur. Let cool to room temperature.
4. Peel beets, if you like. Cut into wedges, or thinly slice, or coarsely chop. Add beets, radicchio, scallions, and parsley to bulgur. Stir to combine. Stir in remaining 2 T of olive oil and the 3 T of vinegar. Add feta and toss to combine.