Roasted beet with bacon salad
Beets are usually thought of as a fall/storage vegetable, but early in the season you can get young, small beets that are delicious. Use these sweet beets in a salad. This recipe calls for steaming the green, with the young greens, they are tender enough to enjoy raw, so steam, some if you’d like, but keep some raw, chopped on the plate with some other green and them pile the rest of the salad on top. there are a number of farmers who have meat and others that have beets and greens.
This is a simple yet tasty salad you can enjoy with an everyday meal. This is a great way to enjoy fresh beets of any type — feel free to use red beets, golden beets, or the red and white Chioggia variety.
You might want to roast the beets a day in advance — see below for instructions for roasting the beets in the slow cooker, tips and recipe variations as well as a few more flavor ideas.
Total time: 75 mins Prep: 15 mins Cook: 60 mins Yield: 4 Servings
3 to 4 medium beets, with greens and stems
1 tablespoon olive oil or canola oil
3 to 4 slices bacon, cooked until crisp and drained
1/4 cup finely chopped red onion
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon sugar
Cut stems and greens from the beetroots, leaving about 1/2-inch of the tops and the thicker part of the root end — about an inch — intact.
Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
Heat oven to 400°F.
Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.
Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
Steam greens over simmering water or in the microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.
In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.