Chicory and Roasted Beet Salad W/ Blue Cheese Dressing

• 3 beets, trimmed (about 3/4 lb.)
• 2 cups cubes French bread
• cooking spray
• 6 cups torn chicory lettuce (curly endive)
• blue cheese dressing

1. Preheat oven to 425*.
2. Leave root and 1 inch stem on beets; scrub with a brush.
3. Place on a baking sheet and bake 1 hour or until tender.
4. Cool slightly.
5. Trim off beet roots; rub off skins.
6. Cut each beet into 8 wedges.
7. Place bread cubes on a jelly roll pan; lightly coat bread cubes with cooking spray.
8. Bake at 425* for 7 minutes or until golden.
9. Combine croutons with chickory in a large bowl.
10. Add dressing; toss to coat.
11. Top with beets.
12. Serve immediately.

beets, bread, cooking spray, chicory lettuce, blue cheese dressing

Taken from www.food.com/recipe/chicory-and-roasted-beet-salad-w-blue-cheese-dressing-482148 (may not work)