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Mixed Greens with Beets and Garlic Croutons

Makes: 8 servings
Prep 50 mins Bake 300°F 15 mins Cook 40 mins
Mixed Greens with Beets and Garlic Croutons
  • 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  cloves garlic, minced
  •  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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 190,
  • Fat, total (g) 10,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 21,
  • fiber (g) 3,
  • pro. (g) 4,
  • vit. A (RE) 62,
  • vit. C (mg) 5,
  • sodium (mg) 493,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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