Chicory and Roasted Beet Salad with Blue Cheese Dressing

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 29%
  • Fat: 5.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 8.4g
  • Carbohydrate: 14.9g
  • Fiber: 2.3g
  • Cholesterol: 9mg
  • Iron: 2.5mg
  • Sodium: 395mg
  • Calcium: 287mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicory and Roasted Beet Salad with Blue Cheese Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy