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Warm Country Salad W/ Roasted Garlic & Beets

Warm Country Salad W/ Roasted Garlic & Beets comes together with Fresh Red Beets, Whole Garlic, Olive Oil, Cracked Black Pepper, and Thick Slices Day Old Sourdough Bread. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 1 cup
• Olive Oil
• 1 tsp
• 4
• Salt And Ground Black Pepper
• Sherry Vinaigrette
• 8 cup

Method (preview)

1. 1

   Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes.

2. 2

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

3. 3

   Roast 25 minutes or until tender.

4. 4

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

5. 5

   Brush with olive oil; season with salt and pepper.

6. 6

   Arrange on another baking sheet and place in oven until toasted-about 15 minutes.

7. 7

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

8. 8

   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.

9. 9

   Divide onto 4 serving plates; garnish with croutons. Serve immediately, passing remaining Sherry Vinaigrette separately.

10. 10

    Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4