Beet Red SaladSubmitted by: VALKYR8
IntroductionThis is a recipe from the March 2012 issue of Health Magazine. I LOVE it! This is a recipe from the March 2012 issue of Health Magazine. I LOVE it!
2 medium beets or canned, peeled beets.
1 cup dry farro or barley
1/2 tsp kosher salt
3 T red wine vinegar
3 T olive oil
1/2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp black pepper
1 small red onion, sliced
1 head radicchio, sliced (I used a spring mix with spinach)
3 ounces crumbled feta
2.Take 1 cup of uncooked farro and cover with water and let soak for 30 minutes. Drain and add 3 cups of water with 1/4 tsp salt. Boil, reduce heat and simmer 15-20 minutes, drain.
3. In a bowl mix together vinegar, oil, mustard, sugar, pepper and remaining 1/4 tsp kosher salt. Toss with remaining salad ingredients, adding beets on top.
Serving Size: 1 1/3 cups of salad
Number of Servings: 6
Recipe submitted by SparkPeople user VALKYR8.