Roasted Beet Salad

Roasted Beet Salad

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  • Prep Time


  • Total Time


  • Servings



  • 4

    small beets

  • 6

    slices apple wood smoked bacon

  • 1

    (0.6oz) envelope Good Season Zesty Italian Dressing

  • ½

    cup vegetable oil

  • ¼

    cup balsamic vinegar

  • 3

    tbsp. water

  • 1

    (5oz) container organic mixed baby greens

  • 1

    shallot, thinly sliced

  • ¼

    pound Maytag Blue Cheese crumbled

  • 1

    cup Kowalski Praline Pecans


Wash beets thoroughly; trim ends. Wrap in foil; roast in a preheated 400°oven until a fork inserted in a beet comes out easily (50-60min). Cool carefully peel skin from each beet. Cut into small cubes; set aside. In large fry pan, cook bacon until , crisp; drain on paper toweling. Break bacon into pieces. In jar with tight fitting lid, combine powdered dressing oil, vinegar and water; refrigerate until ready to use. To Assemble: On each of 6 salad plates, layer greens, shallots, cheese, beets, bacon and pecans; drizzle with dressing.


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