Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 35 min 50 min

Directions

Ingredients

  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/2 cup carrot juice
  • 2 tablespoon golden raisins
  • 2 tablespoon 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
  • 1/2 small clov garlic
  • 4 cups baby beet greens, baby chard or baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup shredded smoked cheese, such as Cheddar

Cooking Instruction

Step 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.

Step 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.

Step 3

To prepare croutons: Preheat oven to 375°F.

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 183
  • Carbohydrates: 19g
  • Fat: 11g
  • Protein: 4g
  • Dietary Fiber: 2g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 7g
  • Cholesterol: 5mg
  • Potassium: 173mg
  • Sodium: 242mg
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 fat
  • Carbohydrate Servings: 1