Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 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
Инструкции
- 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.
- 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 extra virgin olive oil, 2 cloves garlic, finely minced, and 2 t finely minced fresh rosemary till well combined.
Languages
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% |
