Beet Red Salad

beet-red-salad Photo: Andrew McCaul


  • 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


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.

    Prep: 15 minutes; Cook: 1 hour.
  • Yield: Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional Information

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

Good to Know

If you can't find farrow at the local grocery store, go ahead an swap it for barley.