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Published: Monday, 12/8/2008

Field Greens with Roasted Cherry Tomatoes and Sweet Potato Croutons

1 sweet potato, peeled and diced

Extra virgin olive oil

Kosher salt

1 large beet, washed

4 ounces goat cheese

13 pint cherry tomatoes

4 cups mixed greens

cup cooked quinoa

Sherry Vinaigrette

To make Sweet Potato Croutons: Peel and dice sweet potato. Toss with olive oil and kosher salt and roast sweet potato cubes in oven at 300 degrees for 30 to 45 minutes.

To roast beet: Wrap in foil and bake in oven for 45 minutes at 400 degrees or until tender when a cake tester is inserted. When tender and cool, peel and slice.

To roast cherry tomatoes: Submerge tomatoes in extra virgin olive oil in roasting pan and roast at 200 degrees for 1 hour. Drain oil and reserve for later use such as sauteing vegetables.

Prepare quinoa. Rinse 13 cup quinoa well under cool water and drain. In a small saucepan, bring quinoa and 2/3 cup water to a boil over high heat. Reduce heat and simmer for 10 to 12 minutes or until all the water is absorbed. Transfer to a medium size serving bowl. Set aside or refrigerate to cool.

On each of four salad plates, place 1 cup greens. Top with 1 ounce crumbled or cubed goat cheese, roasted tomatoes, slices of beet, and a few Sweet Potato Croutons. Sprinkle with 2 tablespoons quinoa. Then drizzle with Sherry Vinaigrette.

Yield: 4 servings

Source: Adapted from Chef Marcel Hesseling



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