Chicory and Roasted Beet Salad W/ Blue Cheese Dressing |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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According to this is French comfort food. You can substitute whole canned beets for the fresh; there's no need to roast. It takes about 1/2 of a can. Ingredients:
3 beets, trimmed (about 3/4 lb.) |
2 cups cubes french bread |
cooking spray |
6 cups torn chicory lettuce (curly endive) |
blue cheese dressing |
Directions:
1. Preheat oven to 425*.
2. Leave root and 1 inch stem on beets; scrub with a brush. Place on a baking sheet and bake 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut each beet into 8 wedges.
3. Place bread cubes on a jelly roll pan; lightly coat bread cubes with cooking spray. Bake at 425* for 7 minutes or until golden. Combine croutons with chickory in a large bowl. Add dressing; toss to coat. Top with beets. Serve immediately.
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