This is officially my first time cooking beets (Bears. Beets. Battlestar Galactica)–I’ve had them numerous times in restaurant dishes, but I’ve never actually picked them out at the supermarket myself. They seem like a hearty winter veggie, don’t they? Plus they’re red, and Valentine’s Day is coming up, so that means my red-stained fingers and counters are like, super trendy.
This salad is the perfect mix of sweet and savory and salty–everything you could really hope for, in a salad that’s not too too bad for you (I mean, there is bacon, so I can’t lie to you guys). Here’s what you’ll need:
- A head of kale, ripped off the “ribs”
- 2-3 large beets, skinned
- 1 package of bacon, cooked to a crisp
- 6-8 cloves of garlic
- 1 shallot, peeled
- balsamic vinegar
- Dijon mustard
- the juice of one lemon
- olive oil
- salt and pepper
- ricotta salata cheese
Pre-heat your oven to 350 degrees. Cook the bacon in the skillet, then set aside. Skin and chop up the beets, then toss in olive oil, salt and pepper. Roast in the oven for 30-ish minutes, tossing occasionally, until they’re soft. Rip apart the kale, wash and dry while the beets are roasting.
I get a roasted shallot vinaigrette on my salads a lot at work, so I whipped up this Martha Stewart recipe to try it out at home–it was delicious! I can’t say that I’ll be making it all the time, because it was a lot of work for salad dressing, but for a fancy dinner salad like this, it was perfect!