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Beets Beans and Greens with Cranberry Dressing

Beets Beans  and Greens with Cranberry Dressing

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Servings: Serves 4

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

2 tablespoon Olive oil
3 tablespoon Cranberry juice cocktail
2 tablespoon Balsamic vinegar
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
3 1/4 cups baby red beet,cut 3/4-in pieces
1/2 teaspoon 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

directions:

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 saute 3 minutes. Add garlic and saute 1 minute. Add the beet greens to the stems and saute 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 1Tbsp. each cranberries, almonds, and goat cheese. Drizzle 1 Tbsp. dressing over the beets and serve immediately.
Source: Hannaford fresh Magazine, September - October 2009

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Quantity Ingredients coupon
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2 tablespoon Olive oil  
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3 tablespoon Cranberry juice cocktail  
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2 tablespoon Balsamic vinegar  
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1/4 teaspoon Kosher salt  
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1/8 teaspoon Black pepper, freshly ground  
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3 1/4 cups baby red beet,cut 3/4-in pieces  
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1/2 teaspoon Minced garlic  
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15 1/2 oz Great northern beans, rinsed and drained  
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1/2 cup Fresh red onion, chopped  
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5 oz Hannaford Inspirations Baby Arugula  
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1/4 cup Dried cranberries  
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1/4 cup Almonds, sliced  
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1/4 cup Goat cheese, crumbled  
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* 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
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 448 kcal (22%)
Calories from Fat 171
Total Fat 19 g (29%)
Saturated Fat 10 g (50%)
Cholesterol 1
Sodium 172 mg (7%)
Total Carbohydrates 75 g (25%)
Dietary Fiber 24 g (96%)
Protein 29 g (48%)
Vitamins
Vitamin A 649 IU (2%)
Vitamin C 18 mg (20%)
Minerals
Calcium 191 mg (15%)
Iron 16 mg (89%)
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