Beet and Parsley Salad with Welsh Rarebit Croutons

By Caroline Wright
December 1, 2013
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Serves: 4

  • 16 baguette slices (from about half of a medium baguette)
  • 1/2 cup sour cream
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon Worcestershire
  • 1/2 cup coarsely grated sharp cheddar
  • 1 cup parsley leaves
  • 2 cups beet greens
  • 4 cups sliced radicchio (from 1 medium head)
  • 3 small red beets, peeled, and very thinly sliced (about 1 cup)
  • 2 tablespoons olive oil
  • 2 teaspoons white-wine vinegar
  1. Preheat broiler with a rack set in highest position. Line a large rimmed baking sheet with foil. Stir together sour cream, egg yolks, 1 tablespoon mustard, cayenne, Worcestershire and cheese.
  2. Spoon cheese mixture onto baguette slices. Arrange bread slices on prepared baking sheet. Toss together parsley, salad leaves and beets in a large bowl.
  3. Broil toasts 2 to 3 minutes or until charred in spots. Whisk together oil and vinegar with remaining mustard. Divide salad among plates; serve warm toasts on salad and drizzle with dressing.

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