Beet Red Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium beets or canned, peeled beets.1 cup dry farro or barley1/2 tsp kosher salt3 T red wine vinegar3 T olive oil1/2 tsp Dijon mustard1/2 tsp sugar1/2 tsp black pepper1 small red onion, sliced1 head radicchio, sliced (I used a spring mix with spinach)3 ounces crumbled feta
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.
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.
Nutritional Info 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
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