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.
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
How to Make It
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 )
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.
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.