Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets
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Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets
  Salad    Garlic    Beets    Appetizers  
Last updated 6/12/2012 1:03:27 AM. Recipe ID 27409. Report a problem with this recipe.
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      Title: Alan harding's warm country salad w/ roasted garlic & bee
 Categories: Salads, Appetizers, .cl
      Yield: 4 Servings
 
      2    Large fresh red beets
      1 c  Peeled whole garlic cloves
           Olive oil
      1 ts Cracked black pepper
      4    Thick slices day-old
           -sourdough bread
           Salt and ground black pepper
           Sherry Vinaigrette (recipe
           -follows)
      8 c  Chicory, torn into bite-size
           -pieces
 
  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.




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Recipe ID 27409 (Apr 03, 2005)

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