Pickled Beet Salad with Bacon Vinaigrette Recipe

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Here’s a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 16 servings


  • 8 cups fresh baby spinach
  • 1 jar (16 ounces) pickled whole beets, drained and cut into wedges
  • 1 small red onion, thinly sliced
  • 1/2 cup sliced radishes
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1/3 cup cider vinegar
  • 3 teaspoons brown sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup crumbled goat cheese


  1. In a large bowl, toss spinach, beets, onion and radishes; set aside.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  3. Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately. Yield: 16 servings (1 cup each).
Originally published as Pickled Beet Salad with Warm Bacon Vinaigrette in Taste of Home Christmas Annual Annual 2013, p43

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