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Recipe Name: Alan Harding's Warm Country Salad W/ Roasted Garlic & Bee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

2 Large fresh red beets
1 Cup(s) Peeled whole garlic cloves
Olive oil
1 Teaspoon(s) Cracked black pepper
4 Thick slices day-old
sourdough bread
Salt and ground black pepper
Sherry Vinaigrette, recipe
8 Cup(s) Chicory, torn into bite-size

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. 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.
Prepare Sherry Vinaigrette. 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
<> on May 14,

Nutrition (calculated from recipe ingredients)
Calories: 502
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 0mg
Sodium: 706.6mg
Potassium: 271.9mg
Carbohydrates: 92.1g
Fiber: 3.7g
Sugar: 16.5g
Protein: 14.6g

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