Roasted Beet Salad With Bacon Recipe

Beet Salad With Bacon
Roasted Beet Salad Image © Diana Rattray
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 4 Servings
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This is a simple yet tasty salad you can enjoy with an everyday meal, or add it to your holiday dinner menu. 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.

See Also

Harvard Beets

What You'll Need

  • 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
  • Dash salt

How to Make It

  1. 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.
  2. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
  3. Heat oven to 400°F.
  4. 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.
  1. Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
  2. When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
  3. 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.
  4. 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.

Tips and Variations

  • How to roast beets in the slow cooker: Wash and trim the beets as above. Place a beetroot on a sheet of foil and rub all over with about 1/2 teaspoon of olive oil. Wrap tightly in the foil and place in the slow cooker. Repeat with the remaining beets. Cover the slow cooker and cook on high for about 3 to 4 hours, or until the beets are fork-tender. Unwrap and slip the skins off of the beets. Cut into 1/2-inch pieces and continue with the recipe. 
  • Cooking with pancetta: Replace the bacon with 2 to 3 ounces of diced cooked pancetta. 
  • Add cheese: Top the salad with some crumbled feta cheese or goat cheese.