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

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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

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)
  • Blue Cheese Dressing

Preparation

  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.
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