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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 large Fresh red beets
1 Cup(s) Peeled whole garlic cloves
1 Teaspoon(s) Cracked black pepper
4 Slice(s) Sourdough bread
8 Cup(s) Chicory |
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