Chicory and Roasted Beet Salad with Blue Cheese Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can substitute half a (15-ounce) can whole beets (cut into wedges) for the fresh; there's no need to roast the canned beets. Ingredients:
3 beets (about 3/4 pound), trimmed |
2 cups (3/4-inch) cubed french bread (about 3 ounces) |
cooking spray |
6 cups torn chicory (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 beets on a baking sheet. Bake at 425° for 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 chicory in a large bowl. Add dressing; toss to coat. Top with beets. Serve immediately.
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