- make this recipe
- user reviews ()
- 6 small golden and/or red beets
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 small baguette, sliced diagonally
- 4 ounces semisoft cheese with garlic and herb
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 cups mixed salad greens
- 1/3 cup dried cranberries
- Shelled toasted pumpkin seeds (optional)
1. Place whole beets (greens trimmed) in a casserole dish with vinegar, sugar, and the water. Microwave, covered, on 100 percent power (high) for 9 to 12 minutes or until tender, stirring once. Trim stem and slip off skins. Slice beets; reserve cooking liquid.
2. While beets are in microwave, prepare toast. Preheat broiler. Spread baguette slices with cheese. Broil 4 inches from the heat for 3 minutes or until cheese is melted and bread edges are toasted; set aside.
3. For dressing, whisk oil, salt, and pepper into reserved cooking liquid. In a large bowl toss beets, salad greens, and cranberries with dressing. Sprinkle with pumpkin seeds; pass toast.
- Servings Per Recipe 4,
- cal. (kcal) 581,
- Fat, total (g) 24,
- chol. (mg) 22,
- sat. fat (g) 8,
- carb. (g) 74,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 6,
- sugar (g) 22,
- pro. (g) 19,
- vit. A (IU) 1409,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 294,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1070,
- Potassium (mg) 696,
- calcium (mg) 182,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
