Beet Red Salad

Photo: Andrew McCaul
Keep strong with servings of Beet Red Salad. Red produce, such as beets, contains cancer-fighting lycopene and anthocyanins, which may lower your risk of heart disease and stroke. Prep: 15 minutes; Cook: 1 hour.


Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional Information

Calories 252
Fat 10 g
Satfat 3 g
Monofat 5.6 g
Polyfat 0.9 g
Protein 8 g
Carbohydrate 33 g
Fiber 5 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 413 mg
Calcium 0.0 mg


2 medium red beets, or canned, peeled beets
1 cup dry farro or barley
1/2 teaspoon kosher salt, divided
3 tablespoons red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 small red onion, sliced
1 head radicchio, sliced
3 ounces crumbled feta


1. Preheat oven to 425°. Wrap beets in foil and place on rimmed baking sheet; bake 50-60 minutes. Let cool; peel and cut into wedges. (If using canned beets, cut into wedges and go to step 2.)

2. Cover farro with water and soak 30 minutes; drain. In a saucepan, combine farro, 3 cups water, and 1/4 teaspoon salt; boil. Reduce heat and simmer 15-20 minutes; drain.

3. In a bowl, whisk together vinegar, oil, mustard, sugar, pepper, and remaining 1/4 teaspoon salt. Toss with remaining salad ingredients, arranging beets on top.


Melissa Roberts,


March 2012
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