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!

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

Time: 30 minutes
Serves: 4

Ingredients

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

Instructions

Make the dressing: In a medium bowl, whisk together the mustard, shallot, vinegar, oil, orange zest, and salt.
Arrange the beets and salad greens on a platter or salad plates.
Sprinkle with the wheat berries.
Spoon the dressing over the salad.