Baby Beet Greens with Spicy Mediterranean Vinaigrette

From EatingWell: March/April 2009 — Subscribe Now!

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.

Baby Beet Greens with Spicy Mediterranean Vinaigrette Recipe

4 servings, about 1 cup each

Active Time: 35 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

Vinaigrette

1/2 teaspoon black mustard seeds
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup carrot juice
2 tablespoons golden raisins
2 tablespoons red-wine vinegar
4 sprigs fresh cilantro
1 tablespoon nonfat plain yogurt
1 teaspoon honey
1 1/2 teaspoons crushed red pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1/4 cup extra-virgin olive oil

Croutons

1 1/2 cups cubed whole-wheat or multigrain bread
1 tablespoon extra-virgin olive oil

Salad

1/2 small clove garlic
Pinch of salt
4 cups baby beet greens, baby chard or baby spinach
1/4 cup dried cranberries
1/4 cup shredded smoked cheese, such as Cheddar

Preparation

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, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 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 1/4 cup of the vinaigrette over the greens. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the vinaigrette (Steps 1 & 2) for up to 3 days.

Nutrition

Per serving: 183 calories; 11 g fat (2 g sat, 7 g mono); 5 mg cholesterol; 19 g carbohydrates; 4 g protein; 2 g fiber; 242 mg sodium; 173 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 fat