Beet Red Salad

11 ingredients
3 steps

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

Directions

  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
    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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