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Baby Beet Greens with Spicy Mediterranean Vinaigrette

  • 35 m
  • 50 m
Ellen Ecker Ogden
“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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
  • 3 To prepare croutons: Preheat oven to 375°F.
  • 4 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.
  • 5 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.
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