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Baby Beet Greens with Spicy Mediterranean Vinaigrette
Baby Beet Greens with Spicy Mediterranean Vinaigrette
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From: EatingWell Magazine, March/April 2009
This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.
- By: Ellen Ecker Ogden EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Vinaigrette
- ½ teaspoon black mustard seeds
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cumin
- ½ cup carrot juice
- 2 tablespoons golden raisins
- 2 tablespoons red-wine vinegar
- 4 sprigs fresh cilantro
- 1 tablespoon nonfat plain yogurt
- 1 teaspoon honey
- 1½ teaspoons crushed red pepper
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- ¼ cup extra-virgin olive oil
- Croutons
- 1½ cups cubed whole-wheat or multigrain bread
- 1 tablespoon extra-virgin olive oil
- Salad
- ½ small clove garlic
- Pinch of salt
- 4 cups baby beet greens, baby chard or baby spinach
- ¼ cup dried cranberries
- ¼ cup shredded smoked cheese, such as Cheddar
Preparation
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Active
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Ready In
- To prepare vinaigrette: Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
- Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, ¼ teaspoon salt and pepper and blend until combined. Pour in ¼ cup oil and blend until smooth, about 1 minute.
- To prepare croutons: Preheat oven to 375°F.
- Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread in a single layer on a large baking sheet. Bake, stirring once, until golden and crisp, 12 to 15 minutes.
- To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with greens. Pour ¼ cup of the vinaigrette over the greens. (Cover and refrigerate the remaining ½ cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.
- Make Ahead Tip: Cover and refrigerate the vinaigrette (Steps 1 & 2) for up to 3 days.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: about 1 cup
- Per serving: 184 calories; 11 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 4 g protein; 12 mcg folate; 5 mg cholesterol; 8 g sugars; 2,655 IU vitamin A; 4 mg vitamin C; 88 mg calcium; 1 mg iron; 242 mg sodium; 178 mg potassium
- Nutrition Bonus: Vitamin A (53% daily value)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 1 vegetable, ½ fruit, 2 fat
