BEET and APPLE SALAD
with Bacon and Onion
Ingredients
4 medium-large Golden beets,1 roasted (see instructions below)
1/2 lb. Bacon, browned in 1” pieces
1 medium Sweet onion, halved width-wise, then quartered and sliced
1 medium Tart apple (such as McIntosh or Jerseymac), cut into 1⁄2” cubes
3 tbsp. Extra virgin olive oil
1 tbsp. White balsamic (or brown balsamic or rice) vinegar
1 tbsp. Dijon mustard
1-1/2 tbsp. Chopped chives (fresh or freeze-dried)
Kosher salt
Freshly ground black pepper
Preparation
Prepare the beets:
➢ Wash any remaining dirt off the beets.
➢ With the skins on, place the beets in a microwave-safe bowl, covering loosely with two paper towels in a single layer.
➢ Microwave on high for 10-12 minutes, until they are easily pierced with a fork.
➢ Refrigerate until cool enough to handle, then peel, trim ends, and cut into 1⁄2” chunks. Place in a large mixing bowl and set aside.
Prepare the apples, onion, and bacon:
➢ Cook the bacon as directed above in a large skillet over medium heat.
➢ When the bacon is nicely browned, remove with a slotted spoon to a paper towel-lined plate to drain.
➢ Pour off all but about 1 tbsp. of the bacon drippings.
➢ Reduce heat to medium-low, add the onion, season with some salt and pepper, and sautée until golden. Add to the bowl with the beets, and set aside.
➢ Add the apples to the pan with the drippings, season with a bit of salt, and sautée until just softened, about 2 minutes. Add to the bowl with the beets.
Assemble the salad:
➢ In a small, non-reactive bowl, whisk together the EVOO, mustard and vinegar, together with a bit of salt and pepper. Whisk until well-emulsified.
➢ Add the bacon and onion to the beets and apples, and toss lightly to combine.
➢ Place the bowl in the microwave and warm for 1-2 minutes until warmed through.
➢ Drizzle with the dressing, and toss lightly until each piece is coated.
➢ Sprinkle with the chives, and toss again a few times.
➢ Serve warm as either a main course or a side dish.
1 Red beets may be substituted.
I found the inspiration for this recipe on the Cooking Light website, and took it in a more layered and flavorful direction. It is a wonderful taste of Autumn, and goes well with a dry white wine, or even an IPA or craft beer of your liking!
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