Try this Alan Hardings Warm Country Salad W/ Roasted Garlic & Beets- recipe, or contribute your own.
Suggest a better description1. Heat oven to 250F. 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. Posted to MC-Recipe Digest by GramWag
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 60 | ||
Calories from Fat: 60 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 39mg | 1 % | |
Potassium 3.4mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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