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Chicory and Roasted Beet Salad W/ Blue Cheese Dressing

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“According to myrecipes.com this is French comfort food. Posting for ZWT8- France. You can substitute whole canned beets for the fresh; there's no need to roast. It takes about 1/2 of a can.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
6 salads
UNITS:
US

Ingredients Nutrition

  • 3 beets, trimmed (about 3/4 lb.)
  • 2 cups cubes French bread
  • cooking spray
  • 6 cups torn chicory lettuce (curly endive)
  • blue cheese dressing

Directions

  1. Preheat oven to 425*.
  2. Leave root and 1 inch stem on beets; scrub with a brush. Place on a baking sheet and bake 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut each beet into 8 wedges.
  3. Place bread cubes on a jelly roll pan; lightly coat bread cubes with cooking spray. Bake at 425* for 7 minutes or until golden. Combine croutons with chickory in a large bowl. Add dressing; toss to coat. Top with beets. Serve immediately.

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