Large Photo of Roasted Beet Salad
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:
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.
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