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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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