Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
77%
Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette
25 min.
8
70kcal

Suggestions


Welcome to a vibrant culinary experience with our Shaved Beet and Bitter Greens Salad! This dish is not only a feast for the eyes but also a powerhouse of health benefits. With a remarkable health score of 77, this vegetarian, vegan, gluten-free, and dairy-free salad makes a perfect addition to your meal repertoire, whether you're serving it as a side dish, starter, or light snack.

Imagine the beautiful contrast of deep red beets and colorful greens in a fresh, crunchy salad that sings with flavor. The robust combination of escarole, frisée, and radicchio creates a delightful bitterness that harmonizes perfectly with the sweet and tangy garlic balsamic vinaigrette. This dressing is a blend of zesty balsamic vinegar, aromatic garlic, and whole-grain mustard, all emulsified with rich olive oil to elevate the salad to gourmet status.

Not only is this salad visually stunning, but it also boasts a mere 70 calories per serving, making it an excellent choice for health-conscious individuals. Plus, it’s ready in just 25 minutes, allowing you to whip up a spectacular dish even on the busiest days. Whether it's a casual family dinner or a sophisticated gathering with friends, this salad will leave a lasting impression, tantalizing taste buds and inspiring conversations. So, let's get started and bring a splash of color and health to your table!

Ingredients

  • 0.3 cup balsamic vinegar 
  • medium beets trimmed peeled
  • teaspoons dijon mustard 
  • 10 cups endive 
  • cups salad leaves curly endive 
  • large garlic clove 
  • 0.5 cup olive oil 
  • ounces radicchio thinly (1 large head)
  • teaspoons sugar 
  • tablespoon coarse mustard 

Equipment

  • bowl
  • paper towels
  • blender

Directions

  1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
  2. Slice beet paper-thin with slicer.
  3. Toss greens and beet in a large bowl with enough dressing to coat.
  4. •Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using.•;Beet can be sliced 1 day ahead and chilled in a sealable bag.•Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.

Nutrition Facts

Calories70kcal
Protein12.02%
Fat37.54%
Carbs50.44%

Properties

Glycemic Index
40.39
Glycemic Load
2.41
Inflammation Score
-10
Nutrition Score
16.716956387395%

Flavonoids

Cyanidin
27mg
Delphinidin
1.63mg
Apigenin
0.3mg
Luteolin
8.95mg
Kaempferol
7.23mg
Myricetin
0.01mg
Quercetin
9.17mg

Nutrients percent of daily need

Calories:70.47kcal
3.52%
Fat:3.14g
4.83%
Saturated Fat:0.46g
2.85%
Carbohydrates:9.48g
3.16%
Net Carbohydrates:5.12g
1.86%
Sugar:4.22g
4.69%
Cholesterol:0mg
0%
Sodium:88.21mg
3.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.26g
4.52%
Vitamin K:311.91µg
297.06%
Vitamin A:3513.26IU
70.27%
Folate:166.15µg
41.54%
Manganese:0.55mg
27.62%
Vitamin C:15.93mg
19.31%
Fiber:4.37g
17.46%
Potassium:502.19mg
14.35%
Vitamin E:2.01mg
13.41%
Copper:0.27mg
13.33%
Vitamin B5:1.1mg
10.99%
Calcium:82.28mg
8.23%
Magnesium:30.83mg
7.71%
Iron:1.28mg
7.09%
Vitamin B2:0.1mg
5.97%
Vitamin B1:0.09mg
5.94%
Zinc:0.89mg
5.92%
Phosphorus:57.59mg
5.76%
Vitamin B6:0.09mg
4.25%
Vitamin B3:0.58mg
2.91%
Selenium:1.7µg
2.43%
Source:Epicurious