Chicory and Roasted Beet Salad W/ Blue Cheese Dressing

According to myrecipes.com this is French comfort food. Posting for ZWT8- France. You can substitute whole canned beets for the fresh; there's no need to roast. It takes about 1/2 of a can.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6 salads

Ingredients

• 3  beets, trimmed (about 3/4 lb.)
• 2  cups  cubes  French bread
•  cooking spray
• 6  cups  torn chicory lettuce (curly endive)
•  blue cheese dressing

Directions

1. Preheat oven to 425*.
2. Leave root and 1 inch stem on beets; scrub with a brush. Place on a baking sheet and bake 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 chickory in a large bowl. Add dressing; toss to coat. Top with beets. Serve immediately.