Beet Red 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.

Yield: Makes 6 servings (serving size: 1 1/3 cups salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 10g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 8g
  • Carbohydrate: 33g
  • Fiber: 5g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 413mg
  • Calcium: 0.0mg

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

Preparation

  1. 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. 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. 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.
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