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Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets

Ingredients: 2 large Fresh red beets 1 Cup(s) Peeled whole garlic cloves 1 Teaspoon(s) Cracked black pepper 4 Slice(s) Sourdough bread 8 Cup(s) Chicory Directions: 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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