Alan Harding's Warm Country Salad with Roasted Garlic and Beets-   

Ingredients :
2	lrg	fresh red beets
1	cup	Peeled whole garlic cloves
		Olive oil
1	tsp	Cracked black pepper
4	x	Thick slices day-old sourdough bread
		Salt and ground black pepper
		Sherry Vinaigrette (recipe follows)
8	cup	Chicory, torn into bite-size pieces

How to cook :

1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes.
In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper.
On rimmed baking sheet, place beets on one side and garlic on the other; cover tightly with aluminum foil.
Roast 25 minutes or until tender.
2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces.
Brush with olive oil; season with salt and pepper.
Arrange on another baking sheet and place in oven until toasted-about 15 minutes.
3. Prepare Sherry Vinaigrette.
4. Just before serving, in large skillet, heat 1 t olive oil over high heat.
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.
Divide onto 4 serving plates; garnish with croutons.
Serve immediately, passing remaining Sherry Vinaigrette separately.
Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4 C extra-virgin olive oil, 2 cloves garlic, finely chopped, and 2 t finely chopped fresh rosemary until well combined.

Tags : Salads Appetizers

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