Kamut, Beet and Orange Salad with Dijon Dressing Recipe

Name: Kamut, Beet and Orange Salad with Dijon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup kamut, rinsed and drained; 4 cups water; 3 medium oranges, peeled and segmented; 2 cups shredded raw beets; 1 cup chopped green onions; Salt to taste; 2 Tbs. red wine vinegar; 1 Tbs. Dijon mustard; 1/4 cup olive oil; Salt and freshly ground black pepper to taste

Servings: persons

1 cup kamut, rinsed and drained
4 cups water
3 medium oranges, peeled and segmented
2 cups shredded raw beets
1 cup chopped green onions
Salt to taste
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
1/4 cup olive oil
Salt and freshly ground black pepper to taste

1
In medium saucepan, combine kamut and water and bring to a boil.
2
Reduce heat to low, cover and cook until grains are chewy but not hard in center, about 2 hours.
3
Remove from heat, drain if necessary and transfer to medium bowl to cool.
4
Meanwhile, make dressing.
5
In small bowl, whisk together all dressing ingredients until blended.
6
In large bowl, gently toss kamut, oranges, beets, green onions and salt.
7
Whisk dressing and pour over salad; toss to coat.
8
Allow to stand at room temperature 20 minutes for flavors to develop.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup kamut, rinsed and drained, 4 cups water, 3 medium oranges, peeled and segmented, 2 cups shredded raw beets, and more.

Yes, Kamut, Beet and Orange Salad with Dijon Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kamut, Beet and Orange Salad with Dijon Dressing

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