Beets

Roasted beets can be eaten warm, room-temperature or chilled; drizzled with balsamic vinegar and sea salt; or sliced or cubed into salads. This recipe includes an easy, clean way to roast beets. Enjoy!

Roasted Beet Salad With Bacon

A simple but tasty salad, for an everyday meal or special dinner. This is a great way to enjoy fresh beets.

Ingredients:
• 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
• ***Dressing***
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon sugar
• dash salt
• dash freshly ground black pepper


Preparation:
Cut stems and greens from the beet roots.
Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
Heat oven to 400°.
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 skin off and cut into 1/2-inch pieces.
Steam greens over simmering water or in 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.
Serves 4.