Beet and Parsley Salad with Welsh Rarebit Croutons

December  1, 2013
0 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • Jason L
    Jason L
  • seabreezn
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

2 Reviews

seabreezn February 4, 2014
absolutely delish !
Jason L. January 7, 2014
Are the beets roasted or raw?