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

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Servings: 4


Cost per serving $3.60 view details


  1. 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 Tablespoons extra virgin 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 min or possibly till tender.
  2. 2. Meanwhile, make croutons: Cut bread into 1/4-inch pcs. Brush with extra virgin olive oil; season with salt and pepper. Arrange on another baking sheet and place in oven till toasted-about 15 min.
  3. 3. Prepare Sherry Vinaigrette.
  4. 4. Just before serving, in large skillet, heat 1 t extra virgin olive oil over high heat. Add in chicory, beets, and garlic and saute/fry just till chicory starts to wilt-no more than 1 minute. (If there is not sufficient room in skillet, do this step in 2 batches.) Add in 1/4 C Sherry Vinaigrette to salad and toss.
  5. Divide onto 4 serving plates; garnish with croutons. Serve immediately, passing remaining Sherry Vinaigrette separately.
  6. 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 4 servings
Calories 353  
Calories from Fat 16 5%
Total Fat 1.77g 2%
Saturated Fat 0.41g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 525mg 22%
Potassium 725mg 21%
Total Carbs 75.13g 20%
Dietary Fiber 3.4g 11%
Sugars 4.27g 3%
Protein 12.12g 19%
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