Beet and parsley salad with welsh rarebit croutons

Indulge in a flavorful combination of earthy beets, fresh parsley, and savory Welsh rarebit croutons in this vibrant salad bursting with taste.

Ingredients:

• 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

Instructions:

1. Heat broiler with a rack positioned at the top. Cover a big rimmed baking sheet with foil. Mix together sour cream, egg yolks, 1 tablespoon of mustard, cayenne, Worcestershire sauce, and cheese.
2. Put cheese mixture on top of baguette slices. Place bread slices on the prepared baking sheet. Mix parsley, lettuce, and beets in a large bowl.
3. Broil toasts for 2 to 3 minutes until slightly charred. Whisk oil and vinegar with the rest of the mustard. Spread salad on plates; place warm toasts on top of the salad and drizzle with the dressing.

Summary:

• Calories: 1205 kcal
• Fat: 69 g
• Protein: 37 g
• Carbs: 115 g
• Potassium: 2133 mg
• Magnesium: 209 mg