Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets-
- 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
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 on May 14, 1998
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
