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Baby Beet Greens With Spicy Mediterranean Vinaigrette

Baby Beet Greens With Spicy Mediterranean Vinaigrette
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 35 Minutes | Total Time: 50 Minutes
  • 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
  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.
Nutritional Information
Serving Size: 1 cup

Makes: 4 servings
  • Calories183
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol5 mg
  • Carbohydrates19 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium242 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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