Beet Red Salad

Name: Beet Red Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons Dijon mustard; 237 milliliters dry farro or barley; 85 grams crumbled feta; 1 teaspoons kosher salt, divided; 3 Tbsps olive oil; 1 head radicchio, sliced; 2 mediums red beets, or canned, peeled beets; 1 small red onion, sliced; 3 Tbsps red-wine vinegar; 1 teaspoons sugar

Beet Red Salad is a vegetarian side dish. One serving contains 250 calories, 7g of protein, and 11g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. If you have pepper, beets, kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Wrap beets in foil and place on rimmed baking sheet; bake 50-60 minutes.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Let cool; peel and cut into wedges. (If using canned beets, cut into wedges and go to step )

Ingredients you will need

Canned Beets

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.

Ingredients you will need

Farro

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mustard