Alan Harding's Warm Country Salad With Roasted Garlic And Beets Recipe

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   1.

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   Heat oven to 250'F.

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   Peel beets and cut into 1/4-inch cubes.

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   In separate bowls, toss beets and garlic each with 1 Tablespoons extra virgin olive oil and 1/2 t pepper.

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   On rimmed baking sheet, place beets on one side and garlic on the other; cover tightly with aluminum foil.

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   Roast 25 min or possibly till tender.

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   2.

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   Meanwhile, make croutons: Cut bread into 1/4-inch pcs.

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   Brush with extra virgin olive oil; season with salt and pepper.

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    Arrange on another baking sheet and place in oven till toasted-about 15 min.

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    3.

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    Prepare Sherry Vinaigrette.

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    4.

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    Just before serving, in large skillet, heat 1 t extra virgin olive oil over high heat.

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    Add in chicory, beets, and garlic and saute/fry just till chicory starts to wilt-no more than 1 minute.

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    (If there is not sufficient room in skillet, do this step in 2 batches.)

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    Add in 1/4 C Sherry Vinaigrette to salad and toss.

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    Divide onto 4 serving plates; garnish with croutons.

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    Serve immediately, passing remaining Sherry Vinaigrette separately.

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    Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4 C extra-virgin extra virgin olive oil, 2 cloves garlic, finely minced, and 2 t finely minced fresh rosemary till well combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.