Use your grain of choice here–the original recipe called for kamut; I used bulgar because it’s fast. This dish is a great way to use up left-over, cooked grain.
3 – 4 c cooked grain, or 1 cup raw
2 c shredded (peeled) raw beets
3 c peeled, segmented, and coarsely chopped oranges
1 c chopped scallions or red onion
salt, to taste
2 T red wine vinegar
1 T Dijon mustard
1/4 c olive oil
salt and pepper, to taste
1. Cook grain according to package directions or your own preference. Let cool. Or bring refrigerated left-over grain to room temperature.
2. Make dressing.
3. In a large bowl, toss together grain, beets, oranges, onion, and salt. Whisk dressing and pour over salad; toss to coat. Depending on the grain, you may need additional dressing. Allow to stand for 20 minutes for flavors to blend.