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Roasted Beet Salad with Barley, Feta, and Red Onion

July 16, 2016

Now this is a dish girls with a hot pink fetish should love!  Caution, beets make everything pink.  The original recipe called for barley, buy I opted for farro as it is quicker to work with.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Yield: 5 cups
Taste: Good


1 cup farro
4 medium beets, tops removed
1/2 large red onion (about 1 cup), minced
1/2 block of feta (about 4 ounces), cut into small squares or crumbled
4-5 scallions, sliced into fine rounds
1 1/2 Tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil
salt and pepper to taste
extra sliced scallions for garnish


  1. Heat the oven to 450-degrees or pre-heat grill
  2. Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender–30 – 45 minutes, slightly quicker if you are using a grill. Peel and dice the beets into small cubes.
  3. Meanwhile, bring 3 cups of water to a boil. Add the farro and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until it is al dente, about 30 minutes. Drain any extra liquid in the pot and keep farro in the pan.
  4. Saute red onion with olive oil in small saute pan for 5 min or until tender.
  5. Combine farro, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.
  6. Add salt and pepper to taste. Garnish with extra scallions.



From → Main Dish, Side Dish

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