Servings:
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about
scaling
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Cook Time: |
15 minutes |
Prep Time: |
45 minutes |
Cook Method: |
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Cook Temp: |
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Dressing
2 T bsp. olive oil
3 T bsp. cranberry juice cocktail
2 T bsp. balsamic vinegar
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Salad
1 bunch fresh beets with greens attached
(about 1 to 11/4 lb.)
1 tsp. olive oil
1/2 tsp. minced garlic
1 (15.5 oz.) can Great Northern Beans,
rinsed and drained
1/2 cup finely chopped red onion
1 (5 oz.) pkg. Nature’s Place™ Organic
Baby Arugula
1/4 cup dried cranberries
1/4 cup sliced almonds
1/4 cup crumbled goat cheese
1. Prepare the dressing. With a fork, stir
together all dressing ingredients in a small
bowl; set aside.
2. Prepare the salad. Trim greens from
beets and set aside. Scrub beets and place,
unpeeled, in a medium saucepan. Cover
with cold water, cover pot, and bring to
a boil over high heat. When water boils,
lower heat slightly and simmer until beets
are tender when pierced with the tip of
a paring knife, about 30 minutes. Drain,
then cover beets with cold water until they
are cool enough to touch, about 5 minutes.
Make a slight incision in each beet, then
peel. Most of the skin should slip off; use
a paring knife to peel any remaining bits.
Cut each beet into eighths.
3. While beets cook, prepare the
greens. Rinse thoroughly, then trim
the stems from the leaves. Chop
stems and leaves, keeping them
separate. Heat oil in a large nonstick
skillet over medium-high heat. Add
stems and sauté 3 minutes. Add
garlic and sauté 1 minute. Add the
beet greens to the stems and sauté
until wilted, about 5 more minutes.
Remove from heat. Add beans,
onion, and 3 Tbsp. of the dressing
to the beet greens; stir to mix.
4. Divide arugula among 4 plates.
Top each portion of arugula with
a quarter of the bean mixture.
Surround the beans with slices of
beets. Sprinkle each plate with 1
Tbsp. each cranberries, almonds,
and goat cheese. Drizzle 1 Tbsp.
dressing over the beets and serve
immediately
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
|
Serving Size
(355g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 280 |
Calories from Fat 111 |
| |
% Daily Value * |
| Total Fat 12.5g |
20% |
| Saturated Fat 2g |
12% |
| Trans Fat 0g |
|
| Cholesterol 3mg |
1% |
| Sodium 578mg |
24% |
| Total Carbohydrate 38g |
13% |
| Dietary Fiber 10g |
40% |
| Sugars 11g |
|
| Protein 10g |
|
| Vitamin A 16% |
Vitamin C 23% |
| Calcium 12% |
Iron 19% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
2 Tbs |
Olive oil |
|
3 Tbs |
Cranberry juice cocktail |
|
2 Tbs |
Balsamic vinegar |
|
1/4 tsp |
Kosher salt |
|
1/8 tsp |
Black pepper, freshly ground |
|
1 1/4 lb |
Beets, small fresh bunch, peeled, 3/4-in pieces |
|
1/2 tsp |
Minced garlic |
|
15 1/2 oz |
Great northern beans, rinsed and drained |
|
1/2 cup |
Fresh red onion, chopped |
|
5 oz |
Hannaford Inspirations Baby Arugula |
|
1/4 cup |
Dried cranberries |
|
1/4 cup |
Almonds, sliced |
|
1/4 cup |
Goat cheese, crumbled |
|
