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 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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Gloria says
August 20, 2018 at 5:40 pmThat vinaigrette sounds amazing. It’s it great when 2 simple things create something so delicious. This would make a great lunch, starter salad…or I would be more than happy to make this “meal-sized for dinner”.
Marisa Franca says
August 22, 2018 at 7:09 amHi, Gloria!! This just reminds me I’m out of the vinegar and olive oil — got to pick more up.
michele says
March 6, 2018 at 10:55 amI just picked up way too many beets for the week so this recipe came at the right time! Im making this for my lunch! It sounds both good for me and delicious, thats a win in my book!
Jennifer Banz says
March 6, 2018 at 10:44 amI think I need to find that bacon olive oil and hickory balsamic. That sounds amazing!
Sasha @ Eat Love Eat says
February 1, 2017 at 9:44 amThis salad looks great – I love beetroot!
Marisa Franca says
February 1, 2017 at 5:05 pmWe do too, Sasha! The salad is delicious!
Kitty says
January 27, 2017 at 12:35 amSadly, I haven’t tried many varieties of beets. Did you grow all those gorgeous beets?
Marisa Franca says
January 27, 2017 at 5:56 amNo, Kitty, I wish we had. Although we have a big yard it is full of humongous trees which means lots of roots and shade.
Jean | DelightfulRepast.com says
August 18, 2016 at 10:12 amMarisa, what a beautiful salad! And thank you for reminding me about beets — I love them but somehow just forget about them for long periods of time!
Marisa Franca says
August 18, 2016 at 2:05 pmThank you, Jean. We’ve forgotten about our beets for a long time. We vowed to change. Have a wonderful day!
Ciao Chow Linda says
August 18, 2016 at 7:57 amBeets are a big favorite with me, so this salad is a winner that I’d happily eat. That photo of the different varieties of beets is terrific!
Marisa Franca says
August 18, 2016 at 2:07 pmThank you, Linda. I think I was the one who pushed beets more than hubby. Looks like I’ll be pushing them some more — you know the spiel, “Eat them they’re good for you!” Have a great weekend 🙂
annie@ciaochowbambina says
August 17, 2016 at 4:00 pmMmmm – I’m a huge fan of beets for all the reasons you describe but also because I really love their taste! Growing up I’d eat them straight from the can with a splash of vinegar or for a sweeter treat – a sprinkle of sugar. I had no idea then, how wonderful fresh beets, especially roasted, are!! YUM!
Marisa Franca says
August 17, 2016 at 4:51 pmThat’s exactly how I’d serve them — with a little vinegar and sugar. Sometimes we even put peeled hard cooked eggs in the juice. The whole eggs turned a beautiful color.
Simply Suzannes at Home says
August 15, 2016 at 6:36 pmDear Marisa, Your salad looks and sounds delicious! Especially on a hot Summer day. I think beets are so beautiful! It took me 41 years to try one. No joke, lol! I made a roasted beet salad last Summer for my sister-in-law’s birthday dinner. I was so surprised — It was a hit! I was even more surprised at how delicious the roasted yellow/golden beets were on the salad. I LOVE the photo of the cross-section of the beets. They’re so beautiful! I haven’t put them in a salad in quite a while. You’ve inspired me! The health benefits alone should be enough of a reason to add them to our salads.
Thanks for sharing your recipes and beautiful photos . . . That dressing sounds amazing, by the way!!
Sending big hugs!
Marisa Franca says
August 15, 2016 at 6:50 pmThank you, Suzanne. We’ve been negligent about beets but I’ve made a pact with myself that we will have beets EVERY week. I hope you’re settling in and enjoying your new environment. I’m always so glad to see your posts :-). What flowers have you picked up lately?? Sending hugs back at you.
Christie says
August 15, 2016 at 9:33 amI adore beets. I would definitely be excited to see this salad on my dinner table. Gorgeous colors and a bacon vinaigrette – perfect.
Marisa Franca says
August 15, 2016 at 10:10 amThank you, Christie. We now vow never to be without vinaigrette combination.
peter @Feed Your Soul Too says
August 15, 2016 at 9:33 amWhat great colors from all these beets. The salad has great texture and colors.
Marisa Franca says
August 15, 2016 at 10:10 amThank you, Peter! As pretty as it looked, it tasted even better. 🙂
Kavey says
August 15, 2016 at 9:23 amYour different coloured beets are so pretty and the dressing sounds delicious!
Marisa Franca says
August 15, 2016 at 10:11 amThank you, Kavey. We are on a quest to try all the different colored beets and compare them.
Melissa says
August 15, 2016 at 9:15 amGreat story! Funny how I was just discussing with Hubby about how I’d never eaten a beet (<<lie I tried them when I was probably your son's age and had the same sentiments). This recipe has me convinced to give them another try, they're so pretty! Oh, and we don't have central AC in our farmhouse, so I feel you on that one (I try not to sweat directly in the food!) 🙂
Marisa Franca says
August 15, 2016 at 10:17 amOh, Melissa! You’ll have to give them a try. Go for the golden first or just try one of each and see what you prefer. What to hear something funny? Melissa is the brand that had the beets already prepared in the fresh vegetable and fruit department. You can try them out without going to too much work. I only saw the red, though.
Tara says
August 15, 2016 at 9:09 amBeautiful styling! I just love the colors. I have actually never had beets in a salad. Definitely need to try this.
Marisa Franca says
August 15, 2016 at 10:14 amThank you, Tara. We really enjoy them in salads.
Maria says
August 13, 2016 at 1:30 pmMaisa,
I’m curious where you get the •”8 oz package baby roasted beets sliced?”
Are these pickled? (Duke wants to know 🙂
Marisa Franca says
August 13, 2016 at 1:34 pmHi, Maria! In the vegetable section of the grocery store, I bought beets already cooked and vacuumed packed. I sliced them. They aren’t pickled. I believe the brand I had was Melissa. Are you keeping Duke out of mischief? I know he’s a handful 🙂 Abbracci e baci!
Susie says
August 13, 2016 at 10:27 amThis looks so good! We eat beets often…….I know what we’re having for dinner tonight??? Thanks, Marisa
Marisa Franca says
August 13, 2016 at 10:53 amHi, Susie! Happy Saturday. We have been negligent in the beet department but that is going to change. Be sure to get the hickory balsamic and bacon olive oil — this house will not go without it! Big hugs to all.
Rosemary @anitalianinmykitchen.com says
August 12, 2016 at 11:27 pmLooks so delicious Marisa, I have finally started to enjoy beets, can’t wait to try your salad. Have a great weekend.
Marisa Franca says
August 13, 2016 at 7:33 amThank you, Rosemary! It is kind of acquired taste but I really enjoy beets. Buon weekend, abbracci!
Jovina Coughlin says
August 12, 2016 at 3:10 pmshould be “had”
Jovina Coughlin says
August 12, 2016 at 3:10 pmOh my goodness – what a fabulous looking salad. I can’t wait to make this. I wish I have seen this recipe before I went grocery shopping this morning. On the list!
Marisa Franca says
August 12, 2016 at 5:27 pmHi, Jovina! You’ll love this recipe. It is soooo goood. Hubby said we should have this more often — that’s always a good sign. Do you have a specialty olive oil/balsamic vinegar shop nearby? If you can get the bacon oil and hickory balsamic. I vow I’m never going to be without it?? Have a great weekend.
Jovina Coughlin says
August 13, 2016 at 8:58 amUnfortunately the south has very little in the way of gourmet specialty shops but I can usually find things online. Thanks Marisa.