Unbeatable Beet Salad with Hickory Bacon Vinaigrette is a new, exciting twist from our nightly insalata mista {mixed salad}, especially when we dress it with our two-ingredient vinaigrette discovery, Hickory Balsamic Vinegar, and Bacon Infused Olive Oil. I know it’s hard to believe that barbabietole{beets} in a salad topped with a vinaigrette can cause enthusiasm. Trust me, once you taste the beet salad and learn of beets’ health benefits, it’ll excite you too.
Why eat beets?
- Do you want to lower your blood pressure? Eat beets!
- Do you want to boost your stamina? Eat beets!
- Do you want to fight inflammation and protect your body? Eat beets!
- Do you want to ward off cancer? Eat beets!
- Do you want to include food that is rich in valuable nutrients and fiber? Eat beets
- Do you want to support detoxification process to purify the blood and liver? You know the answer — eat beets? ( read more about the health benefits here)
What if I don’t like beet salad?
When our kids were small, we wanted to introduce them to a variety of dishes and tastes. If they didn’t like what we served, we didn’t insist they eat all of it, but we did insist they try.
It’s a hot, dry summer, too hot to cook indoors when you don’t have central A/C. Many evenings I make Shelley and Jason a cold plate for dinner. This dinner menu includes tuna salad, deviled eggs, sliced tomatoes, and pickled beet salad. Sliced watermelon and a Snickerdoodle cookie are for dessert.
Shelley finishes her meal and is waiting for her dessert. “Jason, hurry up n’ eat!”
Jason spears a beet slice and takes a minute bite, chews, and swallows. “There! I’m eating!”
With his fork, Jason pushes the two beet slices first to the right side of his plate and then to the left.
“Okay, kids, I’m going to run upstairs for a second. When I get back, I’ll get your dessert, if you finish eating.”
Today’s beets are sweeter and milder
As I enter the kitchen, the first thing I notice is a little bottom poking out from the open refrigerator.
“Jason! What are you doing?”
A little head pops out of the refrigerator. In his hand is an open Tupperware container, the dark red beet juice sloshing precariously close to the edge. On the shelf behind him is a plate . . . with two slices of beets, one slice has a little bite out of it. His face is as red as the beet juice that is threatening to spill over.
“Uuhhhhh . . . I was getting more?”
I take the container from him. “Really! You like the beet salad that much?”
“Uh huh.” He’s not making eye contact. He looks so cute standing there, trying to figure a way out of being caught red-handed. I take pity on him.
“Well, if you eat more beets, you won’t have room for your watermelon and cookie. Why don’t we just save the beets for next time?”
A big smile splits his face at the reprieve.
Discover a beet variety you like.
Today beets come in a large range of colors, patterns, and sizes. There are reds, golden, di Chioggia, blankoma. Barbabietole are delicious in juice, salads, mashes, and soups. Just look for fresh, bright leaves and smooth unbruised skins.
We’re excited about including more beets in our diet. Won’t you try them at your home? Why don’t you begin by trying our Unbeatable Beet Salad? We’re sure you’ll enjoy the flavor, especially with our hickory and bacon vinaigrette.
Tutti a tavola è pronto.
Un caro saluto e alla prossima.
Unbeatable Beet Salad With Vinaigrette Recipe
Unbeatable Beet Salad With Hickory Bacon Vinaigrette
Ingredients
- 8 oz package baby roasted beets sliced
- 8 red radishes sliced
- 2 ears grilled corn kernels removed
- 1 cup grape tomatoes
- 1/2 purple onion sliced
- 3 oz. gorgonzola
- 2 hard cooked eggs peeled and sliced
- red leaf butter crunch salad to make salad cups washed and patted dry
- Hickory balsamic vinegar
- Bacon infused olive oil
- salt and freshly ground pepper
Instructions
- Line a salad plate or bowl with the lettuce. Put the corn kernels in the middle of the lettuce.
- Surround and layer on the plate the beets, radishes, tomatoes, egg slices, purple onion.
- Sprinkle the gorgonzola over the salad.
- Drizzle the olive oil over each salad. Pour the hickory balsamic vinegar over each salad. The amount will be 1:1 depending on how strong you want the taste.
Notes
We used Melissa’s beets which you can find in the produce dept. which are already cooked.
Nutrition
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