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Chicory and Roasted Beet Salad with Blue Cheese Dressing

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.


  • 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)
  • Blue Cheese Dressing

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  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.

  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.