With beets coming in this week, we browsed our shelves of cookbooks and found just the right recipe to celebrate the new harvest. Inspired by Danielle Walker’s Roasted Beet and Bacon Salad, farmer Nathan and his wife crafted a sweet and savory recipe. Next time we’re going to candy the almonds on the stove top for an extra sweet crunch!
1 medium beet, thinly sliced
3 slices bacon
¼ cup raw slivered almonds
½ cup sliced strawberries
2 platefuls of torn lettuce (or other salad greens)
Feta cheese (optional topping)
Vinaigrette of choice
Place bacon slices and sliced beets in a single layer onto rimmed baking sheet and place into oven no need to pre-heat. Turn oven on to 400o and roast for about 30 minutes (shaking the pan halfway through to ensure maximum bacon grease coverage)
Add slivered almonds and roast for 5 more minutes. Then remove to paper towel lined plate to drain and cool. Crumble bacon after it’s cooled.
Meanwhile, slice strawberries and plate torn lettuce. Top with beets, bacon crumbles, almonds, and feta cheese. Drizzle with vinaigrette.
Yield: 2 servings for a meal or 4 servings as a side