This is a print preview of "Alan Harding's Warm Country Salad With Roasted Garlic And Beets" recipe.

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

Alan Harding's Warm Country Salad With Roasted Garlic And Beets
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 4


  • 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. 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. 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. Prepare Sherry Vinaigrette.
  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.