| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Appetizers, .cl | 4 | Servings | ||
INGREDIENTS
| 2 | Large fresh red beets | |
| 1 | c | Peeled whole garlic cloves |
| Olive oil | ||
| 1 | ts | Cracked black pepper |
| 4 | Thick slices day-old sourdough bread | |
| Salt and ground black pepper | ||
| Sherry Vinaigrette (recipe follows) | ||
| 8 | c | Chicory, torn into bite-size pieces |
INSTRUCTIONS
1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On rimmed baking sheet, place beets on one side and garlic on the other; cover tightly with aluminum foil. Roast 25 minutes or until tender. 2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces. Brush with olive oil; season with salt and pepper. Arrange on another baking sheet and place in oven until toasted-about 15 minutes. 3. Prepare Sherry Vinaigrette. 4. Just before serving, in large skillet, heat 1 t olive oil over high heat. Add chicory, beets, and garlic and saute just until chicory starts to wilt-no more than 1 minute. (If there is not enough room in skillet, do this step in 2 batches.) Add 1/4 C Sherry Vinaigrette to salad and toss. Divide onto 4 serving plates; garnish with croutons. Serve immediately, passing remaining Sherry Vinaigrette separately. Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4 C extra-virgin olive oil, 2 cloves garlic, finely chopped, and 2 t finely chopped fresh rosemary until well combined. Posted to MC-Recipe Digest by GramWag <GramWag@aol.com> on May 14, 1998
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