Alan Harding's Warm Country Salad With Roasted Garlic And Beets Recipe

• 2 lrg fresh red beets
• 1 c. Peeled whole garlic cloves
• Extra virgin olive oil
• 1 tsp Cracked black pepper
• 4 x Thick slices day-old sourdough bread
• Salt and grnd black pepper
• Sherry Vinaigrette (recipe follows)
• 8 c. Chicory, torn into bite-size pcs

1. 1.
2. Heat oven to 250'F.
3. Peel beets and cut into 1/4-inch cubes.
4. In separate bowls, toss beets and garlic each with 1 Tablespoons extra virgin olive oil and 1/2 t pepper.
5. On rimmed baking sheet, place beets on one side and garlic on the other; cover tightly with aluminum foil.
6. Roast 25 min or possibly till tender.
7. 2.
8. Meanwhile, make croutons: Cut bread into 1/4-inch pcs.
9. Brush with extra virgin olive oil; season with salt and pepper.
10. Arrange on another baking sheet and place in oven till toasted-about 15 min.
11. 3.
12. Prepare Sherry Vinaigrette.
13. 4.
14. Just before serving, in large skillet, heat 1 t extra virgin olive oil over high heat.
15. Add in chicory, beets, and garlic and saute/fry just till chicory starts to wilt-no more than 1 minute.
16. (If there is not sufficient room in skillet, do this step in 2 batches.)
17. Add in 1/4 C Sherry Vinaigrette to salad and toss.
18. Divide onto 4 serving plates; garnish with croutons.
19. Serve immediately, passing remaining Sherry Vinaigrette separately.
20. Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4 C extra-virgin extra virgin olive oil, 2 cloves garlic, finely minced, and 2 t finely minced fresh rosemary till well combined.

red beets, garlic, extra virgin olive oil, pepper, bread, salt, sherry vinaigrette, chicory

Taken from cookeatshare.com/recipes/alan-harding-s-warm-country-salad-with-roasted-garlic-and-beets-62911 (may not work)