Chicory and Roasted Beet Salad with Blue Cheese Dressing

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 29 %
Fat 5.3 g
Satfat 2.3 g
Monofat 1.4 g
Polyfat 1.2 g
Protein 8.4 g
Carbohydrate 14.9 g
Fiber 2.3 g
Cholesterol 9 mg
Iron 2.5 mg
Sodium 395 mg
Calcium 287 mg

Ingredients

3 beets (about 3/4 pound), trimmed
2 cups (3/4-inch) cubed French bread (about 3 ounces)
Cooking spray
6 cups torn chicory (curly endive)

Preparation

Preheat oven to 425°.

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.

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.

Note:

Marge Perry,

March 2002
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