Kamut, Beet and Orange Salad with Dijon Dressing

Kamut, Beet and Orange Salad with Dijon Dressing

Yield: 6 servings



  • 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
  • Dijon Mustard Dressing
  • 2 Tbs. red wine vinegar
  • 1 Tbs. Dijon mustard
  • ¼ cup olive oil



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

Nutrition information per serving: Calories 243 Protein 6g, Fat 10g, Carbs 38g, Fiber 8g. Sodium


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