Fall is a bit of a shoulder season when it comes to our kitchen; the changing weather beckons for soup one day and something lighter the next. A steady stream of greens (some from greenhouses and some of the heartier greens that are still being harvested from the field) make salad a natural choice but other ingredients are scarce.
I love to make a lettuce and beet salad for lunch on the weekend. I sometimes make it with bacon (like in this recipe) but you can skip that if that’s not your cup of lard!
When eating beets in salad, I often eat them raw. This works well when there’s lots of other ingredients to pair them with but I prefer to blanch them lightly when making a beet salad with few other ingredients. Blanching makes them slightly softer and slightly less intense.
Beet Salad – Ingredients
- A big bowl of clean leafy greens
- 5-6 pieces of bacon (I prefer double smoked for the extra flavor)
- 4-5 beets, cut into small pieces (I used a matchstick mandoline which is both useful and scary)
- 0.25 spanish onion, cut into tiny pieces (here’s how to dice an onion if you need help getting even pieces!)
- cheese (I like plain cheese such as bocconcini or fresca)
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 0.5-1 tablespoons honey
- 1 small clove of garlic, chopped small
Beet Salad Instructions
- Start by frying bacon crisp (you can do the rest of this recipe as it cooks).
- Place 3 cups of water in a pot, add salt and bring to a boil as you prepare (slice beets).
- When water hits a rolling boil, add beets and cook for 90 seconds. Drain and rinse under cold water immediately. Drain well.
- Add 0.5 teaspoon salt to oil, stir until dissolved.
- Chop bacon.
- Add all ingredients (minus the cheese) in a large bowl and toss (this stops the cheese from becoming discolored).
- Taste, focusing on tasting the salt and acid. Add salt, pepper and more vinegar if desired.
- Add cheese and serve!
What else would you add to this salad?