This bright beet salad is a satisfying stunner

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

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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
Serves 4.

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.