Advertisement

Baby Beet Greens with Spicy Mediterranean Vinaigrette

March/April 2009

Your rating: None Average: 4.3 (4 votes)

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

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

  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, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 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 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).

Carbohydrate Servings: 1

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



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner