Baby Beet Greens With Spicy Mediterranean Vinaigrette Salad Recipe

Baby Beet Greens With Spicy Mediterranean Vinaigrette Salad

Ingredients

Vinaigrette

¼ cup of extra virgin oil.
½ teaspoon of mustard seeds.
1.5 teaspoons of red pepper, crushed.
¼ teaspoon of coriander, grounded.
Fresh ground pepper to taste.
1/8 teaspoon of cumin, grounded.
¼ teaspoon of Epsom salt.
½ cup of carrot juice freshly blended or squeezed.
1 teaspoon of organic honey.
2 tablespoon of golden raisins.
2 tablespoons of vinegar
1 tablespoons of plain non-fat yogurt.
4 springs of fresh cilantro.

Vinaigrette

Croutons

1 tablespoon of extra virgin oil.
1.5 cups of whole wheat multigrain bread, cubed.

Croutons

Salad

¼ cup of smoked cheese, shredded (feta or cheddar cheese).
½ small garlic clove.
¼ cup of cranberries, dried.
4 cups of baby spinach, baby beet greens or baby chard.
Salt to taste.

Baby Beet Greens Salad

Instructions

For vinaigrette:

Heat the mustard seeds, cumin, and coriander in a dry small skillet
over medium heat for 2-3 minutes until they become fragrant.
To this, add the carrot juice and simmer (over medium heat) for approximately 3 minutes or until it reduces by half.
In a blender, place the raisins and add the hot juice then leave it still for about 5 minutes (this is to plump the raisins). Add the cilantro, honey, yogurt, vinegar, crushed pepper and the ¼ teaspoons of salt and pepper. 
Blend until well combined then pour the ¼ cup of oil and continue blending for about a minute or until the mixture becomes smooth.

For the croutons:

Pre-heat your panggangan to up to 375 degrees Fahrenheit.
In a medium sized bowl, toss the bread and 1 tablespoon of oil until they are well combined then spread a single layer on a large enough baking sheet and bake for 12 to 15 minutes or until golden brown and crisp. Stir once.

To prepare the salad:

Use a wooden salad bowl seasoned by rubbing with a pinch of
salt and garlic. Chop the baby spinach and the garlic and place these to the seasoned bowl. Pour ¼ a cup of vinaigrette over the greens then cover, and refrigerate the remaining ½ cup of vinaigrette for use within 3 days.
Sprinkle the salad with the cranberries, croutons, and cheese then toss well and serve.

Nutritional Facts: 

Nutritional Information

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy enak Salad like this one ;) .

Related Tags: Mediterranean Recipes, Mediterranean diet, Salad Recipes, Plant-Based Recipes,