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Winter Beet Salad Recipe

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Delicious blend of flavors with a citrus flair.

Winter Beet Salad Recipe (+)

Directions

Preheat oven to 350°.
Lay out a large sheet of foil.
Place beets on the foil leaving enough room around the edges to fold over and seal.
Lay sliced shallots over the top.
Lay fresh herbs or sprinkle dried herbs over the top.
Drizzle olive oil over all.
Season with salt and pepper.
Fold foil into a packet and roast in the oven for 30 minutes. Can also roast these on the grill.
If using fresh beets, they should be fork tender at this point.
Cook bacon until crisp, set aside on a paper towel to drain.
Sprinkle bread chunks with olive oil making sure all pieces are sprinkled with the oil.
Spread them out on a baking sheet and bake until bread begins to brown (10-15 minutes) in a 350° oven. Stir occasionally.
While bread and beets are cooking, make dressing.
In a mixing bowl, combine honey, lemon juice, orange juice, vinegar, 4 tablespoons of olive oil, salt and pepper.
Whisk together.
When beets are done, open packet and discard the fresh herb stems if you have used fresh.
Pour rest of foil ingredients onto a large serving platter.
Stir in bread cubes and figs.
Pour dressing over the top.
Add bacon and stir to combine.
Season with salt and pepper.
Right before serving, add the arugula and goat cheese.
Serve warm or at room temperature.

Container: large serving dish, baking sheet, sauté pan

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Description: 1 large serving spoon full

Servings: 10

Enter desired servings:

Ingredients

-		4 cans sliced beets - drained or 2 bunches of fresh beets - peeled and sliced
-		2 shallots - sliced
-		4 tablespoons olive oil - plus more to drizzle
-		3 sprigs fresh marjoram or 2 tablespoons dried
-		3 sprigs fresh thyme or 2 tablespoons dried
-		3 sprigs fresh oregano or 2 tablespoons dried
		salt and pepper to taste
-		3 slices thick bacon - cooked crisp and crumbled
-		4 ounces goat cheese
-		1 loaf italian bread - cut into cubes
-		1/2 lemon - juiced or 3 tablespoons bottled lemon juice
-		1/4 cup honey
-		2 tablespoons balsamic vinegar
-		1/2 orange - juiced or 1/2 cup purchased orange juice
-		1 handful or figs or dates - chopped
-		1 large handful or fresh arugula

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