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Beets and Greens Dinner Salad

Makes: 4 servings
Start to Finish 30 mins
Beets and Greens Dinner Salad
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Beets and Greens Dinner Salad)
  • 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 (g) 294,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1070,
  • Potassium (mg) 696,
  • calcium (mg) 182,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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