Mixed Greens with Beets and Garlic Croutons
Recipe from
Better Homes and Gardens
Mesclun (MEHS-kluhn) is a salad or gourmet mix of tender small greens that include arugula, oak leaf, radicchio, sorrel, and a variety of greens depending on seasonal availability. Find it bagged or packaged in supermarket produce aisles.
Servings:
Makes 8 servings.
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Ingredients
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4 mediumbeets (about 1 pound) or one 16-ounce can thin beet strips, rinsed and drainedsee savings
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8baby beetssee savings
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1/3 of a 16-ounce loafsourdough bread, cut into 3/4-inch slicessee savings
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2 tablespoonsbutter (no substitutes)see savings
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2 clovesgarlic, mincedsee savings
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Salt (optional)see savings
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8 cupsmesclun greens (dandelion leaves, arugula, baby lettuces, chervil, watercress, wild chicory, and/or radicchio)see savings
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1/2 cupbottled red wine vinaigrettesee savings
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Directions
1.
Wash and trim fresh beets.
2.
Cook medium fresh beets, covered, in a medium saucepan in boiling water for 20 minutes. Add baby beets and cook 20 minutes more or until all beets are tender. Drain; cool slightly. Slip skins off beets. Quarter the medium beets; set aside.
3.
For croutons, preheat oven to 300 degree F. Tear bread slices into pieces (you should have about 4 cups).
4.
Melt butter in a large skillet. Remove from heat; stir in garlic and, if desired, salt. Add the bread pieces, stirring until coated with butter mixture.
5.
Arrange croutons in a single layer in a shallow baking pan. Bake, uncovered, for 10 minutes; turn croutons over. Bake 5 to 8 minutes more or until croutons are crisp. Cool completely.
6.
Arrange greens and beets on eight individual salad plates. Top with croutons and drizzle with vinaigrette. Makes 8 servings.
Nutrition information
Per serving: Calories 190, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 493 mg, Carbohydrate 21 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 6%, Vitamin C 8%, Calcium 2%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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