Skip to main content

Kamut, Beet and Orange Salad with Dijon Dressing

The great-great granddaddy of grains, kamut also is known as Egyptian wheat but it should not be confused with ferik, a green, unripened wheat popular in the Middle East. To reduce the cooking time of the kamut by half, soak overnight in cold water. Drain and cook as directed for 1 hour.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup kamut, rinsed and drained
Ingredient Line: 
4 cups water
Ingredient Line: 
3 medium oranges, peeled and segmented
Ingredient Line: 
2 cups shredded raw beets
Ingredient Line: 
1 cup chopped green onions

Ingredient Set Name: 

Dijon Mustard Dressing

Ingredients: 

Ingredient Line: 
2 Tbs. red wine vinegar
Ingredient Line: 
1 Tbs. Dijon mustard
Ingredient Line: 
ΒΌ cup olive oil

Instructions: 

  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: 

Calories: 
243
Protein: 
6 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
38 g
Cholesterol: 
mg
Sodium: 
77 mg
Fiber: 
8 g
Sugar: 
g
Yield: 
6 Servings

Leave a comment