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.

From EatingWell: March/April 2009
Yield: 4 servings, about 1 cup each
Active Time: 35 minutes
Total Time: 50 minutes



  1. 1/2 teaspoon black mustard seeds
  2. 1/4 teaspoon ground coriander
  3. 1/8 teaspoon ground cumin
  4. 1/2 cup carrot juice
  5. 2 tablespoons golden raisins
  6. 2 tablespoons red-wine vinegar
  7. 4 sprigs fresh cilantro
  8. 1 tablespoon nonfat plain yogurt
  9. 1 teaspoon honey
  10. 1 1/2 teaspoons crushed red pepper
  11. 1/4 teaspoon salt
  12. Freshly ground pepper, to taste
  13. 1/4 cup extra-virgin olive oil


  1. 1 1/2 cups cubed whole-wheat or multigrain bread
  2. 1 tablespoon extra-virgin olive oil


  1. 1/2 small clove garlic
  2. Pinch of salt
  3. 4 cups baby beet greens, baby chard or baby spinach
  4. 1/4 cup dried cranberries
  5. 1/4 cup shredded smoked cheese, such as Cheddar


  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


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).

1 Carbohydrate Serving

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