The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Beet Salad with Mustard Vinaigrette
Peppery arugula, Belgian endive, and other punchy greens are right at home in this salad, which uses a tangy mustard dressing to balance out the sweet beets. It’s a satisfying stunner!
Time: 10 minutes
1 Tbs. whole-grain mustard
1 small shallot, thinly sliced
1 Tbs. red wine vinegar
2 Tbs. extra-virgin olive oil
1 tsp. orange zest
¼ tsp. kosher salt
1 lb. cooked red and/or yellow beets, cut into wedges
2 cups salad greens
½ cup cooked wheat berries or farro
1. Make the dressing: In a medium bowl, whisk together the mustard, shallot, vinegar, oil, orange zest, and salt.
2. Arrange the beets and salad greens on a platter or salad plates.
3. Sprinkle with the wheat berries.
4. Spoon the dressing over the salad.
Per serving (1 cup):
- Calories: 140
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 18 g
- Fiber: 3 g
- Total sugar: 10 g
- Added sugar: 0 g
- Protein: 3 g
- Sodium: 290 mg
Photo: Kate Sherwood/CSPI.
The Healthy Cook’s Kitchen
This recipe is from “Fall & Winter Vegetables,” one of the latest collections from Healthy Cook Kate Sherwood. To order it or the other volumes in The Healthy Cook’s Kitchen series (“Beans & Lentils,” “Seafood,” “Tofu & Tempeh,” and “Spring & Summer Vegetables”), go to store.nutritionaction.com.