Winter Beet Salad Recipe

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Delicious blend of flavors with a citrus flair.
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  • 4 cans sliced beets - drained or 2 bunches of fresh beets - peeled and sliced
  • 2 shallots - sliced
  • 4 olive oil - plus more to drizzle
  • 3 fresh marjoram or 2 tablespoons dried
  • 3 fresh thyme or 2 tablespoons dried
  • 3 fresh oregano or 2 tablespoons dried
  • salt and pepper to taste
  • 3 thick bacon - cooked crisp and crumbled
  • 4 goat cheese
  • 1 loaf italian bread - cut into cubes
  • 1/2 lemon - juiced or 3 tablespoons bottled lemon juice
  • 1/4 honey
  • 2 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
Container: large serving dish, baking sheet, sauté pan
  • 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.
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