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Pickled Beet Salad with Bacon Vinaigrette

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 (1 cup each)

Ingredients

  • 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 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

Directions

  • In a large bowl, toss spinach, beets, onion and radishes; set aside.
  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  • 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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