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
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 1 hour or less
- March/April 2009