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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.3
  • Total Fat: 10.9 g
  • Cholesterol: 12.6 mg
  • Sodium: 223.7 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Beet Red Salad calories by ingredient
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Beet Red Salad

Submitted by: VALKYR8
Beet Red Salad

Introduction

This 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!
Number of Servings: 6

Ingredients

    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

Directions

1. Preheat oven to 425 degrees F, wrap beets in foil and place on rimmed baking sheet; bake 50-60 minutes. Let cool, peel and cut into wedges.

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.






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