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    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.

    Ingredients

    • 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
    • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
    • 1 1/2 cups whole-wheat or multigrain bread, cubed
    • 1/2 small clove garlic
    • pinch, 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
    • freshly ground pepper, to taste

    Instructions

    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.

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