Baby Beet Greens with Spicy Mediterranean Vinaigrette
From EatingWell: 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.
- 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
- 1 1/2 cups cubed whole-wheat or multigrain bread
- 1 tablespoon extra-virgin olive oil
- 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
- 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.
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).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 fat
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- March/April 2009