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Beet Red Salad

Photo: Andrew McCaul
Yield Makes 6 servings (serving size: 1 1/3 cups salad)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.