Yield
6 servings (serving size: 1 cup salad and 4 beet wedges)

You can substitute half a (15-ounce) can whole beets (cut into wedges) for the fresh; there's no need to roast the canned beets.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Leave root and 1 inch stem on beets; scrub with a brush. Place beets on a baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut each beet into 8 wedges.

Step 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 chicory in a large bowl. Add dressing; toss to coat. Top with beets. Serve immediately.

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