Recipe - Alan Hardings Warm Country Salad W Roasted Garlic And Beets-

2 Large fresh red beets
1 cup Peeled whole garlic cloves
Olive oil
1 teaspoon Cracked black pepper
4 Thick slices dayold
sourdough bread
Salt and ground black pepper
Sherry Vinaigrette (recipe
follows)
8 cup Chicory, torn into bitesize
pieces

1. Heat oven to 250'F. Peel beets and cut into 1/4inch cubes. In separate
bowls, toss beets and garlic each with 1 T olive oil and One half 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 1/4inch pieces. Brush with
olive oil; season with salt and pepper. Arrange on another baking sheet and
place in oven until toastedabout 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
wiltno more than 1 minute. (If there is not enough room in skillet, do
this step in 2 batches.) Add One fourth 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 One half C sherry vinegar 1/4
C extravirgin olive oil, 2 cloves garlic, finely chopped, and 2 t finely
chopped fresh rosemary until well combined.
Posted to MCRecipe Digest by GramWag GramWag@aol.com on May 14, 1998