Beet Red Salad

• 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 425u0b0. 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. 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.

red beets, barley, kosher salt, redwine vinegar, olive oil, mustard, sugar, black pepper, red onion, head radicchio, feta

Taken from www.myrecipes.com/recipe/beet-red-salad (may not work)