Taste of Home
Pickled Beet Salad with Bacon Vinaigrette
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 16 servings (1 cup each).
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.
Ingredients
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8 cups fresh baby spinach
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1 jar (16 ounces) pickled whole beets, drained and cut into wedges
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1 small red onion, thinly sliced
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1/2 cup sliced radishes
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1 pound bacon strips, chopped
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1/3 cup cider vinegar
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3 teaspoons brown sugar
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1-1/2 teaspoons Dijon mustard
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1 cup crumbled goat cheese
Directions
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1.
In a large bowl, toss spinach, beets, onion and radishes; set aside.
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2.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
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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.
Nutrition Facts
1 cup: 165 calories, 13g fat (5g saturated fat), 27mg cholesterol, 335mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.
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