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    Home » Recipes » Warm Beet Salad with Bacon and Goat Cheese

    Warm Beet Salad with Bacon and Goat Cheese

    Published: Feb 16, 2013 · Modified: Aug 16, 2021 by Linda Baker · This post may contain affiliate links

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    This recipe for Warm Beet Salad with Bacon and Goat Cheese is so easy to make, and soul-satisfying. This salad uses all the parts, tops, and bottoms.

    A terrible photo of warm beet salad with bacon and goat cheese ready to eat.

     This recipe uses all of the beet, tops, and bottoms

    I love beets and have them growing in my garden almost year-round. This Warm Beet Salad with Bacon and Goat Cheese is one I especially enjoy in the wintertime because it's so, warm and earthy. I also love that this recipe uses all of the beet, tops, and bottoms.

    Whether you plan to use them or not, always buy beets with their tops, the tops should look fresh and healthy.

    When working with beets it's best to use a paper towel to remove the skin, or your fingers will be pink (well, that's when you are working with red beets, yellow beets do not have the same issues). The pink will usually wash off after a couple of times washing with soap and water, but sometimes the color doesn't come off as easily as other times. My fresh beets from the garden seem to fade quicker than those I get at the store. Not sure why. Perhaps age?

    You can make this salad with red or yellow beets, or a combination of both. If you don't love goat cheese, try Feta in its; place. 

    If you cannot find beets with their tops, you can substitute chopped Kale. 

    A terrible photo of warm beet salad with bacon and goat cheese ready to eat.

    Warm Beet Salad with Bacon and Goat Cheese

    LindySez
    This recipe for Warm Beet Salad with Bacon and Goat Cheese is so easy to make, and soul-satisfying. This salad uses all the parts, tops, and bottoms.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Salads
    Cuisine American
    Servings 4 servings
    Calories 83 kcal

    Ingredients
      

    • 1 bunch of red beets with their tops about ½ pound or 3 - 4 beets
    • 1 - 2 slices thick apple-wood smoked bacon chopped
    • 1 tablespoon extra virgin olive oil
    • 1 - 2 tablespoons balsamic vinegar
    • salt and freshly ground pepper to taste
    • 2 ounces goat cheese crumbled (optional but so good!)

    Instructions
     

    • Heat oven to 425º F.
    • Remove the tops from the beets. Wrap the beets in foil and place on a rimmed cookie sheet; place in oven and roast for 25 - 30 minutes, or until they are tender. Open package, allow to cool slightly. When cool enough to handle, remove the skins by rubbing them with a paper towel (try to not get the juice on your fingers unless you like the color pink). Cut into halves and then into bite-sized wedges, about 6 wedges per half.
    • Meanwhile, remove the tough stems from the beet tops, wash the tops, dry well and cut into slices of about 1 inch. Cut the tender stems into pieces also about 1 inch.
    • While the beets are cooling; cook the bacon in a skillet until just beginning to brown, but not crisp. Add the olive oil along with the tender stems and saute 2 to 3 minutes, then add the tops and saute until tender, about 7 - 10 minutes. Add the beet wedges, salt, pepper and the balsamic. Toss well to coat. Serve warm with goat cheese crumbled over if desired.

    Notes

    If you don't have beet tops, you could substitute chopped Kale in its place.

    Nutrition

    Serving: 1gSodium: 397mgFiber: 1gCholesterol: 5mgCalories: 83kcalPolyunsaturated Fat: 5gSaturated Fat: 2gFat: 7gProtein: 3gCarbohydrates: 4g
    Keyword beet salad using all the beet recipe, warm beet salad
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Judy Miranda

      February 17, 2013 at 10:26 am

      Sounds yummy. Hubby & I love fresh beets & greens. I have used a white balsamic vinegar flavored with jalapeño that really gives a nice flavor without being hot.

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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