Roasted Beet Salad
By akselden
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Ingredients
- 4 small beets
- 6 slices apple wood smoked bacon
- 1 (0.6oz) envelope Good Season Zesty Italian Dressing
- 1/2 cup vegetable oil
- 1/4 cup balsamic vinegar
- 3 tbsp. water
- 1 (5oz) container organic mixed baby greens
- 1 shallot, thinly sliced
- 1/4 pound Maytag Blue Cheese crumbled
- 1 cup Kowalski Praline Pecans
Details
Preparation
Step 1
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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