Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Large fresh red beets Salt and ground black pepper
1 c Peeled whole garlic cloves Sherry Vinaigrette (recipe
Olive oil -follows)
1 ts Cracked black pepper 8 c Chicory, torn into bite-size
4 Thick slices day-old -pieces
-sourdough bread

1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In
separate bowls, toss beets and garlic each with 1 T olive oil and 1/2
t pepper. On rimmed baking sheet, place beets on one side and garlic
on the other; cover tightly with aluminum foil. Roast 25 minutes or
until tender.

2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces. Brush
with olive oil; season with salt and pepper. Arrange on another
baking sheet and place in oven until toasted-about 15 minutes.

3. Prepare Sherry Vinaigrette.

4. Just before serving, in large skillet, heat 1 t olive oil over high
heat. Add chicory, beets, and garlic and saute just until chicory
starts to wilt-no more than 1 minute. (If there is not enough room in
skillet, do this step in 2 batches.) Add 1/4 C Sherry Vinaigrette to
salad and toss. Divide onto 4 serving plates; garnish with croutons.
Serve immediately, passing remaining Sherry Vinaigrette separately.

Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry
vinegar 1/4 C extra-virgin olive oil, 2 cloves garlic, finely
chopped, and 2 t finely chopped fresh rosemary until well combined.

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