Mixed Greens with Beets and Garlic Croutons

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.

Mixed Greens with Beets and Garlic Croutons Enlarge Image
Makes:
8 servings
Prep:
50 mins
Bake:
15 mins 300°F
Cook:
40 mins
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Mixed Greens with Beets and Garlic Croutons

Ingredients
4
medium beets (about 1 pound) or one 16-ounce can thin beet strips, rinsed and drained
8
baby beets
1/3
ounce of a 16-ounce loaf sourdough bread, cut into 3/4-inch slices
2
tablespoons butter (no substitutes)
2
 
Salt (optional)
8
cups mesclun greens (dandelion leaves, arugula, baby lettuces, chervil, watercress, wild chicory, and/or radicchio)
1/2
cup bottled red wine vinaigrette

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 degrees 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.

Nutrition Facts

(Mixed Greens with Beets and Garlic Croutons)
    Per serving:
  • 190 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 8 mg chol.,
  • 493 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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