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!


  • 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.

Nutrition Information

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

The Healthy Cook’s Kitchen

This month’s recipe is from “Fall & Winter Vegetables,” the latest collection from Healthy Cook Kate Sherwood. To order it or the other volumes in The Healthy Cook’s Kitchen series (“Beans & Lentils,” “Seafood,” and “Spring & Summer Vegetables”), go to