Chicory and Roasted Beet Salad
3 beets (about 3/4 pound)
2 cups (3/4-inch) cubed French Bread (about 3 oz.)
6 cups torn dandelion greens and/or other greens such as endive or mizuna (or how ever much you have)
Blue Cheese or Ranch Dressing
Preheat oven to 425 degrees. Scrub beets with a brush. Place beets on a baking sheet. Bake for 1 hour or until tender. (Large beets will take about 1 1/2 hours possibly more – small beets will be about an hour – you want to cook them until very tender all the way through when pierced with a fork). Cool slightly. Trim off beet roots and peel or just rub off skins. Cut each beet into wedges (medium beets will make about 8 wedges).
Place bread cubes on a jelly roll pan; coat with cooking spray. (If you don’t have
cooking spray, you can combine about 1 tablespoon olive oil in a bowl to coat bread – you may sprinkle with garlic powder after I spray them). Bake at 425 degrees for 8 minutes or until golden. Place the chicory on a plate with the beet wedges around the chicory and topped with croutons and added dressing.