Post by marlaoh on Feb 11, 2003 7:45:27 GMT -6
Mixed Greens with Beets and Garlic Croutons
4 medium beets (about 1 pound) or one 16-ounce can thin beet strips, rinsed and drained
8 baby beets
1/3 of a 16-ounce loaf sourdough bread, cut into 3/4-inch slices
2 tablespoons butter (no substitutes)
2 cloves garlic, minced
Salt (optional)
8 cups mesclun greens (dandelion leaves, argula, baby lettuces, chervil, watercress, wild chicory, and/or radicchio)
1/2 cup bottled red wine vinaigrette
1. Wash and trim fresh beets.
2. Cook medium fresh beets, covered, in a medium saucepan in boiling water for 20 minutes. Add baby beets and cook 20 minutes more or until all beets are tender. Drain; cool slightly. Slip skins off beets. Quarter the medium beets; set aside.
3. For croutons, preheat oven to 300 degree F. Tear bread slices into pieces (you should have about 4 cups).
4. Melt butter in a large skillet. Remove from heat; stir in garlic and, if desired, salt. Add the bread pieces, stirring until coated with butter mixture.
5. Arrange croutons in a single layer of a shallow baking pan. Bake, uncovered, for 10 minutes; turn croutons over. Bake 5 to 8 minutes more or until croutons are crisp. Cool completely.
6. Arrange greens and beets on eight individual salad plates. Top with croutons and drizzle with vinaigrette. Makes 8 servings.
4 medium beets (about 1 pound) or one 16-ounce can thin beet strips, rinsed and drained
8 baby beets
1/3 of a 16-ounce loaf sourdough bread, cut into 3/4-inch slices
2 tablespoons butter (no substitutes)
2 cloves garlic, minced
Salt (optional)
8 cups mesclun greens (dandelion leaves, argula, baby lettuces, chervil, watercress, wild chicory, and/or radicchio)
1/2 cup bottled red wine vinaigrette
1. Wash and trim fresh beets.
2. Cook medium fresh beets, covered, in a medium saucepan in boiling water for 20 minutes. Add baby beets and cook 20 minutes more or until all beets are tender. Drain; cool slightly. Slip skins off beets. Quarter the medium beets; set aside.
3. For croutons, preheat oven to 300 degree F. Tear bread slices into pieces (you should have about 4 cups).
4. Melt butter in a large skillet. Remove from heat; stir in garlic and, if desired, salt. Add the bread pieces, stirring until coated with butter mixture.
5. Arrange croutons in a single layer of a shallow baking pan. Bake, uncovered, for 10 minutes; turn croutons over. Bake 5 to 8 minutes more or until croutons are crisp. Cool completely.
6. Arrange greens and beets on eight individual salad plates. Top with croutons and drizzle with vinaigrette. Makes 8 servings.